22 Easy International Dinner Recipes for Every Night

Exploring flavors from around the world has never been easier than in your own kitchen.

Whether you’re craving the spicy tang of Mexican tacos, the rich creaminess of Indian butter chicken, or the aromatic spices of Moroccan tagine, international cuisine offers endless inspiration.

In this article, we’ve curated 22 international dinner recipes that span continents, cultures, and culinary traditions.

From comforting European classics to vibrant Asian dishes, these recipes will not only delight your taste buds but also transport you across the globe—without leaving your dining room.

Each recipe includes a detailed list of ingredients and step-by-step instructions, making it easy for both beginners and seasoned cooks to recreate authentic international flavors.

Whether you’re planning a weeknight meal or a special dinner party, these recipes are perfect for expanding your culinary repertoire and impressing friends and family.

22 Easy International Dinner Recipes for Every Night

Cooking international recipes is more than just making a meal; it’s a journey into the rich traditions and unique flavors of different cultures.

These 22 international dinner recipes offer a mix of hearty, healthy, spicy, and savory dishes, giving you a chance to explore global cuisine from the comfort of your kitchen.

Try a few from different continents each week, and you’ll soon have a table full of flavors from around the world.

No matter your skill level, these recipes are approachable, delicious, and a fun way to bring the world to your dinner table.

So grab your apron, gather your ingredients, and embark on this culinary adventure—you never know which international favorite might become your new go-to meal.

Chicken Tagine with Apricots and Almonds (Morocco)

A Moroccan chicken tagine is a fragrant, slow-cooked dish that beautifully blends sweet and savory flavors.

With tender chicken, dried apricots, warm spices, and toasted almonds, this dish is a centerpiece of North African cuisine.

Traditionally cooked in a clay tagine, it can also be prepared in a Dutch oven, capturing the same richness and depth.

Ingredients:

• 1 whole chicken, cut into 8 pieces
• 2 tablespoons olive oil
• 2 onions, thinly sliced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• 1 teaspoon cinnamon
• 1 teaspoon turmeric
• 1 cup chicken broth
• 1 cup dried apricots
• 1/3 cup toasted almonds
• 2 tablespoons honey
• Salt and black pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a tagine or Dutch oven over medium heat. Sear the chicken pieces on all sides until golden brown, then remove and set aside.
2. In the same pot, add onions and garlic, cooking until softened and fragrant. Stir in cumin, ginger, paprika, cinnamon, and turmeric, letting the spices bloom for about 1 minute.
3. Return chicken to the pot, pour in chicken broth, and season with salt and pepper. Cover and simmer for 40 minutes, turning the chicken halfway through.
4. Add apricots and honey, mixing gently into the sauce. Continue to simmer uncovered for 15–20 minutes until the sauce thickens and the apricots soften.
5. Top with toasted almonds and fresh cilantro before serving.

This Moroccan chicken tagine delivers a complex balance of sweet, savory, and spiced flavors.

Pair it with fluffy couscous or warm flatbread for an authentic international dinner that feels both comforting and exotic.

Beef Bulgogi with Sticky Rice (Korea)

Beef bulgogi is a classic Korean barbecue dish made with thinly sliced beef marinated in a sweet and savory sauce.

The marinade features soy sauce, garlic, sesame oil, and a touch of pear or apple for natural sweetness.

When grilled or pan-fried, the beef becomes tender and caramelized, perfect for serving over sticky rice with kimchi and fresh vegetables.

Ingredients:

• 1 pound ribeye or sirloin steak, thinly sliced
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons sesame oil
• 2 garlic cloves, minced
• 1 small Asian pear or apple, grated
• 2 green onions, chopped
• 1 tablespoon sesame seeds
• 1 tablespoon rice vinegar
• 1 teaspoon freshly ground black pepper
• Cooked sticky rice, for serving
• Kimchi and fresh lettuce leaves (optional sides)

Instructions:

1. In a bowl, combine soy sauce, brown sugar, sesame oil, garlic, grated pear, green onions, sesame seeds, rice vinegar, and black pepper. Mix well to create the marinade.
2. Add sliced beef to the marinade, making sure each piece is coated. Cover and refrigerate for at least 1 hour (overnight for best flavor).
3. Heat a cast iron skillet or grill pan over high heat. Add the marinated beef in batches, cooking quickly for 2–3 minutes until caramelized.
4. Serve hot over sticky rice, with kimchi and lettuce leaves on the side for wrapping.

Beef bulgogi is a Korean favorite that combines smoky charred beef with a rich, flavorful marinade.

It’s a perfect way to enjoy an interactive international dinner where each bite is customizable with rice, kimchi, and fresh greens.

Eggplant Parmesan (Italy)

Eggplant Parmesan, or “Parmigiana di Melanzane,” is an Italian comfort food made with layers of breaded eggplant slices, rich marinara sauce, and melted mozzarella and Parmesan cheese.

This vegetarian dish offers indulgent flavor while remaining hearty and satisfying, making it a favorite in Italian households.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 2 cups breadcrumbs
• 1/2 cup grated Parmesan cheese
• 2 cups shredded mozzarella cheese
• 3 cups marinara sauce (homemade or store-bought)
• 2 eggs, beaten
• 1/2 cup all-purpose flour
• 1/4 cup olive oil
• 1 teaspoon dried oregano
• Fresh basil leaves, for garnish
• Salt and black pepper to taste

Instructions:

1. Preheat oven to 375°F (190°C). Lightly salt the eggplant slices and let them rest for 20 minutes to draw out excess moisture. Pat dry with paper towels.
2. Prepare a breading station: flour in one bowl, beaten eggs in another, and breadcrumbs mixed with Parmesan and oregano in a third.
3. Dredge each eggplant slice in flour, dip in egg, then coat with breadcrumb mixture.
4. Heat olive oil in a skillet and fry eggplant slices until golden brown on both sides. Drain on paper towels.
5. In a baking dish, spread a thin layer of marinara sauce. Layer eggplant slices, more sauce, mozzarella, and Parmesan. Repeat until all ingredients are used, finishing with cheese on top.
6. Bake uncovered for 30–35 minutes until bubbly and golden brown. Garnish with fresh basil before serving.

Eggplant Parmesan is a classic Italian dish that celebrates simple ingredients layered into a comforting masterpiece.

Serve with garlic bread and a green salad for a complete international dinner that feels like a trip to Italy.

Butter Chicken with Garlic Naan (India)

Butter chicken, or Murgh Makhani, is one of India’s most beloved dishes.

It features tender chicken simmered in a creamy tomato-based sauce enriched with butter, cream, and warm spices.

Served with garlic naan or basmati rice, it’s a flavorful dish that balances richness with aromatic spice.

Ingredients:

• 1 ½ pounds boneless chicken thighs, cut into chunks
• 1 cup plain yogurt
• 2 tablespoons lemon juice
• 1 tablespoon ground garam masala
• 2 teaspoons ground cumin
• 2 teaspoons paprika
• 1 teaspoon turmeric
• 3 tablespoons butter
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 tablespoon grated fresh ginger
• 2 cups tomato puree
• 1 cup heavy cream
• 1 tablespoon honey
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Warm garlic naan or basmati rice for serving

Instructions:

1. In a bowl, combine yogurt, lemon juice, garam masala, cumin, paprika, turmeric, salt, and pepper. Marinate chicken in the mixture for at least 1 hour (overnight is best).
2. Heat 2 tablespoons butter in a skillet over medium heat. Add chicken pieces and cook until lightly browned (they do not need to be fully cooked through). Remove and set aside.
3. In the same skillet, add the remaining butter, onions, garlic, and ginger. Cook until golden and fragrant. Stir in tomato puree and simmer for 10 minutes.
4. Add cream and honey, mixing well. Return chicken to the sauce and simmer for 20 minutes until fully cooked and tender.
5. Garnish with fresh cilantro and serve with warm garlic naan or rice.

Butter chicken is a dish that embodies the heart of Indian comfort food.

Creamy, flavorful, and deeply satisfying, it makes an international dinner that will impress your guests every time.

Paella Valenciana (Spain)

Paella Valenciana is Spain’s signature rice dish, originating from Valencia.

Traditionally cooked in a wide shallow pan, it combines saffron-infused rice with chicken, rabbit, and vegetables.

It’s a festive dish often shared among family and friends, bringing both color and flavor to the table.

Ingredients:

• 2 tablespoons olive oil
• 1 pound chicken thighs, bone-in
• 1/2 pound rabbit (or extra chicken if unavailable)
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, sliced
• 2 cups Bomba or Arborio rice
• 4 cups chicken stock
• 1 cup green beans
• 1/2 cup lima beans
• 1/2 teaspoon saffron threads, soaked in warm water
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. Heat olive oil in a large paella pan or wide skillet over medium heat. Brown chicken and rabbit pieces until golden. Remove and set aside.
2. In the same pan, add onions, garlic, and bell peppers. Sauté until softened. Stir in rice and paprika, coating each grain with oil and flavor.
3. Add chicken stock and saffron water, mixing gently. Return chicken and rabbit to the pan, arranging evenly.
4. Scatter green beans and lima beans over the rice. Simmer uncovered without stirring for 20–25 minutes until the rice absorbs the liquid and develops a crispy bottom (the prized socarrat).
5. Let rest for 5 minutes, then serve with lemon wedges.

Paella Valenciana captures the essence of Spanish dining—vibrant, communal, and full of flavor.

It’s an impressive international dinner perfect for gatherings and celebrations.

Beef Stroganoff (Russia)

Beef Stroganoff is a Russian classic featuring tender strips of beef in a creamy mushroom sauce, often served over egg noodles or mashed potatoes.

With its rich yet balanced flavor, this dish is hearty, comforting, and perfect for cold evenings.

Ingredients:

• 1 pound beef sirloin, thinly sliced
• 2 tablespoons butter
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 8 ounces mushrooms, sliced
• 2 tablespoons flour
• 1 ½ cups beef broth
• 1 tablespoon Dijon mustard
• 1 cup sour cream
• Salt and black pepper to taste
• Fresh parsley, chopped, for garnish
• Egg noodles or mashed potatoes, for serving

Instructions:

1. Heat butter in a skillet over medium-high heat. Sear beef strips until browned but still slightly rare. Remove and set aside.
2. In the same skillet, sauté onions, garlic, and mushrooms until softened and golden.
3. Sprinkle flour over the vegetables and stir, forming a light roux. Gradually add beef broth, whisking until the sauce thickens.
4. Stir in mustard and sour cream, adjusting seasoning with salt and pepper.
5. Return beef to the skillet and cook gently for 2–3 minutes until heated through (avoid overcooking).
6. Serve over egg noodles or mashed potatoes, garnished with parsley.

Beef Stroganoff is a rich, creamy dish that combines hearty flavors with Russian tradition.

It’s a comforting international dinner that feels indulgent yet homely.

Chicken Adobo (Philippines)

Chicken Adobo is the Philippines’ most iconic dish, known for its tangy, savory, and slightly sweet flavor.

Chicken is simmered in soy sauce, vinegar, garlic, bay leaves, and black pepper, creating a rich sauce that pairs perfectly with steamed rice.

This dish is simple yet deeply comforting, reflecting the heart of Filipino home cooking.

Ingredients:

• 2 pounds chicken thighs or drumsticks
• 1/2 cup soy sauce
• 1/2 cup white vinegar
• 1 head garlic, minced
• 2 bay leaves
• 1 teaspoon black peppercorns
• 1 tablespoon brown sugar
• 1 tablespoon cooking oil
• 1/2 cup water
• Steamed rice, for serving
• Fresh green onions, chopped, for garnish

Instructions:

1. In a large bowl, combine chicken, soy sauce, and half of the minced garlic. Marinate for at least 30 minutes (up to 2 hours).
2. Heat oil in a deep skillet over medium heat. Add remaining garlic and sauté until fragrant. Add marinated chicken pieces and brown slightly on all sides.
3. Pour in vinegar and water, add bay leaves, black peppercorns, and brown sugar. Do not stir until the mixture boils.
4. Reduce heat, cover, and simmer for 30–40 minutes until chicken is tender and the sauce thickens slightly.
5. Serve hot over steamed rice, garnished with chopped green onions.

Chicken Adobo is a Filipino classic that perfectly balances salty, tangy, and sweet notes.

It’s an international dinner that is easy to prepare yet bursting with flavor.

Moroccan Lamb Couscous

Moroccan Lamb Couscous is a fragrant and hearty North African dish featuring tender lamb, vegetables, and fluffy couscous, all flavored with aromatic spices like cinnamon, cumin, and coriander.

It’s a visually stunning and flavor-packed dish perfect for dinner parties or family meals.

Ingredients:

• 1 ½ pounds lamb shoulder, cut into cubes
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, chopped
• 1 zucchini, chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon ground ginger
• 1 ½ cups chicken or vegetable broth
• 1 ½ cups couscous
• 1/4 cup raisins
• Salt and pepper to taste
• Fresh cilantro, for garnish
• Toasted almonds, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Brown lamb cubes on all sides, then remove and set aside.
2. Sauté onion and garlic in the same pot until soft. Stir in cinnamon, cumin, coriander, and ginger, cooking for 1 minute until fragrant.
3. Return lamb to the pot, add carrots, zucchini, and broth. Cover and simmer for 45 minutes until lamb is tender.
4. Prepare couscous according to package instructions. Fluff with a fork and stir in raisins.
5. Serve lamb and vegetables over couscous, garnished with cilantro and toasted almonds.

Moroccan Lamb Couscous is a harmonious blend of spices, tender meat, and fluffy grains.

It’s an elegant and satisfying international dinner that’s sure to impress.

Shrimp Étouffée (United States – Louisiana Creole)

Shrimp Étouffée is a classic Louisiana Creole dish featuring succulent shrimp in a rich, flavorful roux-based sauce with onions, bell peppers, and celery.

Served over steaming white rice, this dish captures the bold, spicy, and savory flavors of Southern Louisiana cuisine.

Ingredients:

• 1 pound shrimp, peeled and deveined
• 3 tablespoons butter
• 3 tablespoons flour
• 1 onion, finely chopped
• 1 green bell pepper, chopped
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 1 teaspoon smoked paprika
• 1 teaspoon cayenne pepper (optional)
• 2 cups seafood or chicken stock
• 2 teaspoons Worcestershire sauce
• Salt and pepper to taste
• Cooked white rice, for serving
• Fresh parsley, for garnish

Instructions:

1. In a large skillet, melt butter over medium heat. Stir in flour to create a roux, cooking until it reaches a light brown color.
2. Add onions, bell pepper, and celery, cooking until softened. Stir in garlic, paprika, and cayenne pepper.
3. Gradually whisk in stock and Worcestershire sauce. Bring to a simmer until sauce thickens.
4. Add shrimp and cook for 4–5 minutes until just cooked through. Season with salt and pepper.
5. Serve over hot white rice, garnished with fresh parsley.

Shrimp Étouffée is a quintessential Louisiana Creole dish, bursting with bold flavors and comforting textures.

This international dinner transports your taste buds straight to the heart of New Orleans.

Moussaka (Greece)

Moussaka is a classic Greek casserole that layers sautéed eggplant, spiced ground beef, and creamy béchamel sauce.

With its rich, hearty flavors and velvety topping, it’s a comforting dish that showcases the Mediterranean love for simple ingredients prepared with care.

Ingredients:

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 pound ground beef or lamb
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (14 oz) diced tomatoes
• 1 teaspoon ground cinnamon
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 3 tablespoons olive oil
• 3 tablespoons butter
• 3 tablespoons all-purpose flour
• 2 cups milk
• 1/2 cup grated Parmesan cheese
• 1 egg, beaten

Instructions:

1. Preheat oven to 375°F (190°C). Lightly salt eggplant slices and let them sit for 20 minutes, then pat dry. Brush with olive oil and roast for 20 minutes until tender.
2. In a skillet, sauté onion and garlic in olive oil until translucent. Add ground beef, cooking until browned. Stir in diced tomatoes, cinnamon, oregano, salt, and pepper. Simmer for 15 minutes.
3. Prepare béchamel sauce: melt butter in a saucepan, stir in flour to form a roux, gradually whisk in milk until smooth and thickened. Remove from heat, stir in Parmesan and beaten egg.
4. In a baking dish, layer half of the roasted eggplant, then meat mixture, then remaining eggplant. Pour béchamel sauce over the top.
5. Bake uncovered for 30–35 minutes until golden and bubbling. Let rest 10 minutes before serving.

Moussaka is a Mediterranean masterpiece, offering layers of tender eggplant, spiced meat, and creamy sauce.

It’s a satisfying international dinner that warms both heart and palate.

Chicken Shawarma with Garlic Sauce (Middle East)

Chicken Shawarma is a Middle Eastern street-food favorite featuring marinated, spiced chicken served with garlic sauce, pita bread, and fresh vegetables.

This dish is bursting with flavors from spices like cumin, coriander, and paprika, making it a quick and flavorful dinner option.

Ingredients:

• 2 pounds boneless chicken thighs
• 1/4 cup olive oil
• 3 garlic cloves, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon paprika
• 1/2 teaspoon turmeric
• 1/2 teaspoon cinnamon
• Salt and pepper to taste
• Pita bread, for serving
• Sliced cucumber, tomato, and onion
• Fresh parsley, for garnish

Garlic Sauce:

• 1/2 cup mayonnaise
• 2 garlic cloves, minced
• 1 tablespoon lemon juice
• Salt to taste

Instructions:

1. In a bowl, combine olive oil, garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper. Marinate chicken in the mixture for at least 1 hour.
2. Heat a skillet or grill pan over medium-high heat. Cook chicken 5–7 minutes per side until fully cooked and slightly charred. Slice thinly.
3. Prepare garlic sauce by mixing mayonnaise, minced garlic, lemon juice, and salt.
4. Serve chicken on warm pita bread with sliced vegetables, drizzle with garlic sauce, and garnish with fresh parsley.

Chicken Shawarma delivers a perfect combination of aromatic spices, juicy meat, and creamy garlic sauce.

It’s a versatile and exciting international dinner that can be enjoyed as a wrap or plated meal.

Thai Green Curry with Vegetables (Thailand)

Thai Green Curry is a fragrant and spicy dish made with green curry paste, coconut milk, and a medley of fresh vegetables.

Its balance of creamy, sweet, and slightly spicy flavors makes it an essential Thai dinner that is both comforting and exotic.

Ingredients:

• 2 tablespoons vegetable oil
• 3 tablespoons green curry paste
• 1 can (14 oz) coconut milk
• 1 cup vegetable broth
• 1 red bell pepper, sliced
• 1 zucchini, sliced
• 1 cup snap peas
• 1 cup broccoli florets
• 1 tablespoon fish sauce (or soy sauce for vegetarian)
• 1 teaspoon brown sugar
• Fresh Thai basil, for garnish
• Cooked jasmine rice, for serving

Instructions:

1. Heat oil in a large skillet or wok over medium heat. Add green curry paste and sauté for 1–2 minutes until fragrant.
2. Pour in coconut milk and vegetable broth, stirring to combine. Bring to a gentle simmer.
3. Add all vegetables, fish sauce, and brown sugar. Cook 8–10 minutes until vegetables are tender but still crisp.
4. Taste and adjust seasoning as needed. Serve hot over jasmine rice, garnished with fresh Thai basil.

Thai Green Curry is a vibrant, aromatic dish that highlights the bold flavors of Thai cuisine.

It’s a healthy and colorful international dinner option that satisfies both the eyes and the taste buds.

Tacos al Pastor (Mexico)

Tacos al Pastor is a classic Mexican street food made with marinated pork, pineapple, and warm corn tortillas.

The pork is seasoned with a blend of chili, spices, and vinegar, giving it a perfect balance of sweet, spicy, and tangy flavors.

Served with fresh cilantro and onion, these tacos are vibrant and satisfying.

Ingredients:

• 2 pounds pork shoulder, thinly sliced
• 1/4 cup pineapple juice
• 2 tablespoons white vinegar
• 3 dried guajillo chilies, soaked and blended
• 2 garlic cloves, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• Salt and pepper to taste
• 1 cup pineapple chunks
• Corn tortillas, warmed
• Chopped onion and fresh cilantro, for garnish
• Lime wedges, for serving

Instructions:

1. In a blender, combine soaked chilies, pineapple juice, vinegar, garlic, oregano, cumin, paprika, salt, and pepper to make the marinade.
2. Marinate the pork slices in the mixture for at least 2 hours (overnight is best).
3. Heat a skillet or grill pan over medium-high heat. Cook pork slices for 3–4 minutes per side until caramelized and slightly crispy. Add pineapple chunks for the last 2 minutes of cooking.
4. Warm corn tortillas and fill each with pork and pineapple. Top with chopped onion, cilantro, and a squeeze of lime.

Tacos al Pastor are a flavorful, hands-on international dinner perfect for casual gatherings.

Sweet, spicy, and tangy, each bite bursts with authentic Mexican flavor.

Japanese Teriyaki Salmon

Teriyaki Salmon is a Japanese favorite featuring tender, flaky salmon glazed with a sweet and savory teriyaki sauce.

Quick to prepare yet elegant in presentation, it’s perfect for a weeknight dinner or a special meal.

Serve with steamed rice and vegetables for a balanced, delicious dinner.

Ingredients:

• 4 salmon fillets
• 1/4 cup soy sauce
• 2 tablespoons mirin
• 2 tablespoons sake (or dry white wine)
• 1 tablespoon brown sugar
• 1 teaspoon grated fresh ginger
• 1 teaspoon sesame oil
• Sesame seeds and sliced green onions, for garnish
• Steamed rice, for serving

Instructions:

1. In a small saucepan, combine soy sauce, mirin, sake, brown sugar, and ginger. Simmer over low heat for 5–7 minutes until slightly thickened to make teriyaki sauce.
2. Heat sesame oil in a skillet over medium heat. Cook salmon fillets skin-side down for 4–5 minutes, then flip and cook another 3–4 minutes until cooked through.
3. Brush salmon with teriyaki sauce during the last minute of cooking. Remove from heat.
4. Serve over steamed rice, drizzled with extra sauce, and garnished with sesame seeds and green onions.

Japanese Teriyaki Salmon is a simple yet elegant international dinner, offering a perfect balance of sweet, savory, and umami flavors.

It’s healthy, flavorful, and visually appealing.

Lamb Tagine with Prunes (Morocco)

Lamb Tagine with Prunes is a Moroccan specialty that combines tender lamb, sweet prunes, and aromatic spices in a slow-cooked, flavorful stew.

Traditionally cooked in a clay tagine, the dish is both comforting and luxurious, ideal for a special international dinner.

Ingredients:

• 2 pounds lamb shoulder, cubed
• 2 tablespoons olive oil
• 2 onions, chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon ground cumin
• 1/2 teaspoon ground turmeric
• 1 cup beef or chicken broth
• 1 cup prunes, pitted
• 2 tablespoons honey
• Salt and pepper to taste
• Toasted almonds and fresh cilantro, for garnish
• Couscous or crusty bread, for serving

Instructions:

1. Heat olive oil in a large pot or tagine over medium heat. Brown lamb cubes on all sides, then remove and set aside.
2. Sauté onions and garlic in the same pot until soft. Add cinnamon, ginger, cumin, and turmeric, stirring for 1 minute.
3. Return lamb to the pot, add broth, prunes, and honey. Cover and simmer gently for 1.5–2 hours until lamb is tender.
4. Adjust seasoning with salt and pepper. Serve over couscous or with crusty bread, garnished with toasted almonds and cilantro.

Lamb Tagine with Prunes is a rich, aromatic Moroccan dish that combines savory meat with the natural sweetness of fruit.

Perfect for an impressive international dinner, it delivers layers of flavor in every bite.

Jollof Rice with Chicken (West Africa – Nigeria)

Jollof Rice is a beloved West African dish, particularly popular in Nigeria and Ghana.

It features rice cooked in a rich tomato sauce with peppers, onions, and aromatic spices, often served with tender, flavorful chicken.

This one-pot dish is vibrant, spicy, and perfect for festive dinners.

Ingredients:

• 2 cups long-grain parboiled rice
• 1 pound chicken thighs, cut into pieces
• 1/4 cup vegetable oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) tomato paste
• 2 cups tomato puree
• 1 teaspoon thyme
• 1 teaspoon curry powder
• 1 teaspoon smoked paprika
• 2 cups chicken broth
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Heat oil in a large pot over medium heat. Season chicken with salt and pepper and brown on all sides. Remove and set aside.
2. Sauté onions, garlic, and red bell pepper until soft. Stir in tomato paste and cook for 3–4 minutes.
3. Add tomato puree, thyme, curry powder, paprika, salt, and pepper. Simmer for 10 minutes.
4. Return chicken to the pot, pour in chicken broth, and bring to a boil. Stir in rice, reduce heat, cover, and simmer for 20–25 minutes until rice is cooked and liquid absorbed.
5. Fluff rice with a fork, garnish with parsley, and serve hot.

Jollof Rice with Chicken is a festive, flavorful dish that embodies the vibrant tastes of West Africa.

It’s a hearty and colorful international dinner perfect for sharing.

Ratatouille (France)

Ratatouille is a classic French Provençal vegetable stew, featuring eggplant, zucchini, bell peppers, and tomatoes, seasoned with garlic, thyme, and basil.

Light, healthy, and flavorful, it’s perfect as a main dish or side, embodying the rustic charm of French countryside cuisine.

Ingredients:

• 1 eggplant, diced
• 1 zucchini, diced
• 1 red bell pepper, diced
• 1 yellow bell pepper, diced
• 1 onion, chopped
• 3 garlic cloves, minced
• 4 ripe tomatoes, diced
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until soft.
2. Add eggplant and zucchini, cooking for 5–7 minutes until slightly tender.
3. Stir in bell peppers and tomatoes, thyme, basil, salt, and pepper. Simmer uncovered for 20–25 minutes until vegetables are fully cooked and sauce is thickened.
4. Adjust seasoning and garnish with fresh basil before serving.

Ratatouille is a colorful, aromatic French classic that showcases the natural flavors of fresh vegetables.

It’s an elegant yet simple international dinner option for any occasion.

Feijoada (Brazil)

Feijoada is Brazil’s iconic black bean and pork stew, traditionally slow-cooked with sausages, smoked meats, and spices.

Served with rice, collard greens, and orange slices, it’s a hearty and comforting dish that reflects Brazil’s rich culinary heritage.

Ingredients:

• 1 pound black beans, soaked overnight
• 1/2 pound smoked sausage, sliced
• 1/2 pound pork shoulder, cubed
• 1/4 pound bacon, chopped
• 1 onion, chopped
• 4 garlic cloves, minced
• 2 bay leaves
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Cooked white rice, for serving
• Sautéed collard greens, for serving
• Orange slices, for garnish

Instructions:

1. In a large pot, cook bacon until crispy. Add onion and garlic, sautéing until soft.
2. Add pork shoulder and sausage, browning slightly. Stir in soaked beans, bay leaves, paprika, salt, and pepper. Cover with water.
3. Simmer gently for 2–3 hours until beans and meat are tender, stirring occasionally and adding water if necessary.
4. Remove bay leaves. Serve feijoada hot with rice, collard greens, and orange slices.

Feijoada is a soulful Brazilian stew, combining smoky meats, tender beans, and aromatic spices.

It’s a rich and hearty international dinner that’s perfect for family-style gatherings.

Pierogi with Mushroom and Potato Filling (Poland)

Pierogi are traditional Polish dumplings, typically stuffed with a variety of fillings.

This version features a savory mixture of mashed potatoes and sautéed mushrooms, making it hearty, comforting, and perfect for an international dinner.

Ingredients:

• 2 cups all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup warm water
• 1 egg
• 2 tablespoons butter, melted

Filling:

• 2 cups mashed potatoes
• 1 cup mushrooms, finely chopped
• 1 small onion, chopped
• 2 tablespoons butter
• Salt and pepper to taste

Instructions:

1. Prepare the dough by combining flour, salt, egg, warm water, and melted butter. Knead until smooth, cover, and let rest for 30 minutes.
2. For the filling, sauté onion and mushrooms in butter until soft. Combine with mashed potatoes, season with salt and pepper.
3. Roll out dough thinly, cut into circles, and place a spoonful of filling in each. Fold and seal edges with a fork.
4. Boil pierogi in salted water for 3–4 minutes until they float. Optional: pan-fry in butter until golden for added texture.
5. Serve hot with sour cream or sautéed onions.

Polish pierogi are a comforting and versatile dish.

The combination of creamy potatoes and earthy mushrooms makes this a beloved international dinner classic.

Chicken Biryani (India)

Chicken Biryani is a fragrant Indian rice dish made with basmati rice, spiced chicken, and aromatic herbs.

Layered and cooked to perfection, it offers a rich blend of flavors and textures that make it a festive and indulgent dinner.

Ingredients:

• 2 cups basmati rice
• 1 pound chicken thighs, cut into pieces
• 1 large onion, thinly sliced
• 2 tablespoons ghee or oil
• 3 garlic cloves, minced
• 1 tablespoon ginger paste
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 teaspoon coriander powder
• 1/2 teaspoon garam masala
• 2 cups chicken broth
• Fresh cilantro and mint, for garnish
• Salt to taste

Instructions:

1. Rinse rice and soak for 20 minutes. Drain.
2. Heat ghee or oil in a large pot, sauté onions until golden. Add garlic and ginger, cook until fragrant.
3. Add chicken, turmeric, cumin, coriander, and salt. Cook until chicken is lightly browned.
4. Layer drained rice over the chicken, pour in chicken broth, sprinkle garam masala, cover tightly, and cook on low heat for 20–25 minutes until rice is fluffy and chicken is cooked.
5. Garnish with fresh cilantro and mint before serving.

Chicken Biryani is a luxurious, aromatic dish that celebrates the flavors of India.

Its rich spices and tender chicken make it a perfect international dinner centerpiece.

Korean Bibimbap

Bibimbap is a colorful Korean rice dish topped with assorted vegetables, marinated beef, a fried egg, and gochujang sauce.

It’s not only visually stunning but also a nutritious, flavorful, and interactive meal that lets everyone mix their ingredients.

Ingredients:

• 2 cups cooked short-grain rice
• 1/2 pound beef, thinly sliced
• 1 carrot, julienned
• 1 zucchini, julienned
• 1 cup spinach
• 1/2 cup bean sprouts
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil
• 1 teaspoon sugar
• 1 tablespoon vegetable oil
• 2 eggs, fried sunny side up
• Gochujang (Korean chili paste) for serving
• Sesame seeds, for garnish

Instructions:

1. Marinate beef with soy sauce, sesame oil, and sugar for 15 minutes.
2. Sauté each vegetable separately in a bit of oil until just tender.
3. Cook beef in a hot skillet until browned and cooked through.
4. Assemble bibimbap by placing rice in bowls, topping with vegetables, beef, and a fried egg.
5. Serve with gochujang and sprinkle with sesame seeds. Mix thoroughly before eating.

Bibimbap is a visually appealing and nutritious Korean dish.

Its combination of fresh vegetables, protein, and spicy sauce makes it an exciting international dinner experience.

Moroccan Harira Soup

Harira is a traditional Moroccan soup, often served during Ramadan.

It combines tomatoes, lentils, chickpeas, and tender meat with fragrant herbs and spices.

It’s hearty, nutritious, and full of flavor, making it an ideal starter or main course.

Ingredients:

• 1/2 pound lamb or beef, cubed
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 cup lentils
• 1/2 cup chickpeas, soaked overnight
• 4 cups tomato puree
• 1 teaspoon ground cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• 1/4 cup fresh cilantro, chopped
• 1/4 cup fresh parsley, chopped
• Salt and pepper to taste
• Lemon wedges, for serving

Instructions:

1. In a large pot, brown meat with onions and garlic.
2. Add tomato puree, lentils, chickpeas, cinnamon, ginger, turmeric, salt, and pepper. Cover with water and simmer for 1–1.5 hours until meat and legumes are tender.
3. Stir in fresh cilantro and parsley before serving.
4. Serve hot with lemon wedges on the side.

Moroccan Harira Soup is a flavorful, hearty, and aromatic dish.

It’s a comforting international dinner option that brings the warmth of Moroccan spices to your table.