My name is Matthew Singer, I am an Archaeologist based out of Winnipeg, Canada and I dig food. I love discovering and sharing incredible foods and as an avid traveller and lover of indigenous cuisines I have started a series called, “Ancient Dishes”, that combines my love of culinary traditions and ancient peoples. In this series, I hope to introduce you to some tasty traditional foods and provide some information on their history, development, and cooking techniques.
“I am not interested in a cook that can make 10,000 different dishes, I am interested in a cook that has made 1 dish, 10,000 times” The Gourmet Archaeologist
FEATURED ANCIENT DISHES
Eating ancient cuisines connects us to our heritage and allows us to experience the flavours and traditions of the past firsthand. These time-tested diets often emphasize natural, whole ingredients and traditional preparation methods that can support better health and sustainability. Reviving ancient recipes also helps preserve cultural identity and culinary diversity in a globalized world, encouraging appreciation for the roots of modern food practices, and they taste great!
Yayla çorbası is a traditional Turkish soup made with yogurt, rice, and dried mint. The name “yayla” means “highland” in Turkish, referring to the mountainous summer pastures where dairy-rich foods like this originated among nomadic herders. The soup combines tangy yogurt with soft-cooked rice and is gently thickened with a mixture of flour and egg yolk, giving it a smooth, velvety consistency. Dried mint, sometimes sizzled in butter, is added for a refreshing herbal note that balances the richness of the yogurt. Commonly served warm.
Mohinga is a traditional Burmese noodle soup, considered the national dish of Myanmar. It features a fish-based broth thickened with rice flour and infused with lemongrass, garlic, onions, and banana stem, served over thin rice noodles. Often eaten for breakfast, Mohinga is garnished with crispy fritters, boiled eggs, fresh herbs, and sometimes lime or chili for added zest. Its roots trace back to ancient Myanmar, reflecting the country’s riverside communities and long-standing culinary traditions.
Birria is a traditional Mexican stew that hails from the western state of Jalisco, particularly associated with the city of Guadalajara. Originally made with goat meat, birria has evolved to include other meats like beef and lamb, depending on regional preferences and availability. The meat is marinated in a blend of dried chillies, garlic, vinegar, and aromatic spices such as cumin, oregano, and cloves. After marinating, the meat is slowly cooked until it becomes tender and infused with the bold, spicy flavours of the marinade. Birria is typically served in its broth, called consomé, alongside warm corn tortillas and garnishes like chopped onions, cilantro, and lime.
OTHER ANCIENT DISHES
ANCIENT DISHES DIY FOOD TOURS AND PUBLICATIONS
Jocón de Pollo from La Casa de las Sopas (photo credit @diyfoodtours)
Antigua, Guatemala Ancient Dishes DIY Food Tour will take you to 11 locations to sample 12 different dishes.
Number of stops: 11
Number of tastings: 12
Tastings: Pepian, Jocón de Pollo, Piloyada, Hilachas, Creole Hen Pinol, Subanik, Churrasquito, Desayuno Típico, Revalocado, Kak’ik, Mojarra Frita, Estofado de Tres Carnes
ebook “ancient dishes & where to eat them”
I spent a month in Oaxaca researching this book. This guide will focus on the food stalls in the markets and streets, however, some dine in restaurants are also featured.
ebook “ancient dishes & how to make them”
Learn to make local ancient dishes including tamales, tlyudas, memelas, tetelas, empanada, nieves, and the 7 moles of Oaxaca.
FOOD AND ARCHAEOLOGY ASMR
ASMR, or Autonomous Sensory Meridian Response, is a sensory phenomenon where people experience a pleasant tingling sensation, often in the scalp, neck, or spine, in response to specific auditory, visual, or tactile stimuli. Common triggers include soft whispering, gentle tapping, or scratching sounds. It’s often described as a calming, almost euphoric feeling, sometimes used to aid relaxation, sleep, or stress relief. All of my ASMR has focused on crunchy and scrunchy.
Join me while I explore and cook the national dishes of this crazy world (SLOWLY BUT SURELY)
A national dish is a culinary dish strongly associated with a particular country, often reflecting its cultural heritage, history, or regional ingredients. It typically holds symbolic or traditional significance, representing the nation’s identity or values. Below is a list of each country’s national dish, those that I have explored are in RED)
A
Afghanistan: Kabuli Palaw
Albania: Tavë kosi
Algeria: Couscous, chakhchoukha
Andorra: Escudella
Angola: Muamba de galinha
Antigua and Barbuda: Pepperpot, Fungee
Argentina: Asado, Empanada, Locro, Milanesa, Choripán
Armenia: Khash, Harissa, Dolma, Khorovats
Australia: Pavlova, Vegemite on toast, Meat pie, Roast lamb
Austria: Wiener Schnitzel
Styria: Fried Chicken, Corn Salad
Upper Austria: Knödel
Azerbaijan: Dolma, qutab
B
Bahamas: Crack conch with peas and rice
Bahrain: Machboos
Bangladesh: Rice and Ilish, Shorshe Ilish, Machh bhaja, Machher Jhol, Bhuna, Chicken Korma
Chittagong Division: Mezban
Khulna Division: Chui Jhal with mutton curry
Sylhet Division: Hatkora with beef curry
Barbados: Cou-Cou and Flying Fish
Belarus: Draniki
Belgium: Moules-frites\Mosselen-friet, Belgian waffle, frites
Belize: Boil up, Fry jack
Benin: Kuli Kuli
Bhutan: Ema datshi
Bolivia: Salteñas, Silpancho
Bosnia and Herzegovina: Bosnian pot, Ćevapi
Botswana: Seswaa
Brazil: Feijoada
Brunei: Ambuyat
Bulgaria: Banitsa, Bob chorba, Shopska salad
Burkina Faso: Riz Gras
Burundi: Boko-Boko (Swahili-Burundian harees)
C
Cambodia: Amok trey, Samlor Kako
Cameroon: Ndolé
Canada: Poutine, Nanaimo bar, Butter tarts, Macaroni and cheese, Tourtière, Fried dough
Alberta: Ginger beef
British Columbia: California roll
Northwest Territories and Nunavut: Muktuk
Nova Scotia: Blueberry pie
Ontario: Peameal bacon
Quebec: Maple taffy, Yule log, Pâté chinois and Oreilles de crisse
Saskatchewan: Saskatoon berry
Cape Verde: Cachupa
Central African Republic: Cassava fufu, Peanut soup
Chad: Boule (millet porridge)
Chile: Empanada, Pastel de choclo
China: Peking duck,, noodles (such as lo mein, chow mein and lamian), chinese fried rice, dumplings (such as wonton and jiaozi), Mao’s braised pork, hot pot
Hebei: Donkey burger
Hong Kong: Crispy fried chicken, Fish balls, Egg tarts
Macau: Minchee
Tibet: Thukpa, Momo
Xinjiang: Chuan
Colombia: Sancocho, Ajiaco, Arepa, Bandeja paisa
Comoros: Langouste a la Vanille
Democratic Republic of the Congo: Poulet à la Moambé
Republic of the Congo: Poulet Moambé, Poulet Yassa
Costa Rica: Gallo pinto
Croatia: Zagorski Štrukli, Mlinci, Brudet, Kulen, Istrian stew
Cuba: Ropa vieja, Moros y cristianos
Cyprus: Souvla
Czech Republic (Czechia): Vepřo knedlo zelo (roast pork with dumplings and sauerkraut), Svíčková
D
Denmark: Stegt Flæsk (fried pork and potato-based dish; official), Bøfsandwich, Frikadeller and Smørrebrød (unofficial)
Faroe Islands: Tvøst og spik, Garnatálg and Skerpikjøt
Greenland: Kiviak, suaasat
Djibouti: Skoudehkaris
Dominica: Mountain chicken, Fish broth, Callaloo
Dominican Republic: La Bandera (“The Flag”; rice, red beans, and meat (beef, chicken, pork, or fish), Sancocho
E
East Timor: Ikan Pepes
Ecuador: Encebollado, Fritada, Guatitas, Ceviche
Egypt: Ful medames, kushari, molokhia, falafel (popular street food)
El Salvador: Pupusa
Equatorial Guinea: Succotash, Peppersoup
Eritrea: Zigini with injera, Gored gored
Estonia: Verivorst with Mulgikapsad (sauerkraut stew)
Eswatini (Swaziland): Karoo roast ostrich steak
Ethiopia: Kitfo; doro wat; injera
F
Fiji: Kokoda (poke-like ceviche)
Finland: Karjalanpaisti, Mämmi, Sautéed reindeer
France: Pot-au-feu, Crêpe, macarons, baguette, croissant, coq au vin, cassoulet, bouillabaisse
French Polynesia and Wallis and Futuna: Pig roast
Saint Pierre and Miquelon: Marmitako, Chistorras
G
Gabon: Poulet Nyembwe
Gambia: Benachin, Domoda
Georgia: Khachapuri, Khinkali
Germany: Sauerkraut, Sauerbraten, Currywurst, Stollen
East Germany: Jägerschitzel
Ghana: Fufu, Banku, Jollof Rice
Greece: Gyro, moussaka, Souvlaki, Magiritsa, Kokoretsi; Fasolada
Grenada: Oil Down
Guatemala: Fiambre, Pepian (hearty meat stew)
Guinea: Poulet Yassa
Guinea-Bissau: Jollof rice
Guyana: Pepperpot, Cook-up rice, Roti and Curry
H
Haiti: Red beans and rice (unofficial), Diri ak djon djon
Honduras: Baleada, Carne asada, Sopa de caracol
Hungary: Goulash, Halászlé, Chicken paprikash, Pörkölt, Lecsó, Töltött káposzta, Hortobágyi palacsinta, Lángos, Kürtőskalács, Szilvásgombóc, Somlói galuska, Dobos torta, Csöröge
I
Iceland: Hákarl, Þorramatur, Pylsur
India: Due to its diverse culinary traditions, India does not have a national dish. There were rumours that the government of India was planning on designating Khichdi as a national dish but it was later refuted by the government.
Ladakh and Sikkim: Thukpa
Jammu and Kashmir: Wazwan
Maharashtra: Vada pav
Indonesia: Soto, Rendang, Sate, Nasi goreng, Gado gado, Tumpeng
Iran: Abgoosht, Fesenjan, Chelo kabab, Ghormeh sabzi
Iraq: Masgouf, Dolma, Quzi, Kleicha
Ireland: Irish stew, breakfast roll, Colcannon, Spice bag, Chicken Fillet Roll
Israel: falafel
Italy: Pasta, Polenta, Pizza, Risotto
Ivory Coast: Fufu, Kedjenou
J
Jamaica: Ackee and Saltfish, Jerk chicken
Japan: Sushi, Japanese curry, Ramen, Natto, Tempura, Wagyu, Yakiniku, Sukiyaki, Shabu-shabu
Hokkaido: Ohaw
Okinawa Prefecture: Okinawa soba and Chanpurū
Jordan: Mansaf
K
Kazakhstan: Beshbarmak, Shalgam
Kenya: Ugali, Sukuma wiki, Nyama choma
Kiribati: Palusami
North Korea: Kimchi, Naengmyeon, Bulgogi, Bosintang
South Korea: Kimchi, Bulgogi, Bibimbap, Galbi, Budaejjigae
Kosovo: Flija
Kuwait: Machboos, Murabyan, Gabout
Kyrgyzstan: Beshbarmak, Laghman, Kuurdak
L
Laos: Tum Mak Hoong (Green papaya salad), Larb with sticky rice
Latvia: Potato pancake
Lebanon: Kibbeh, Tabbouleh
Lesotho: Chakalaka
Liberia: Dumboy
Libya: Bazeen, Usban, Shorba, Haraimi, Aseeda, Abamber and Rozatta (almond milk) (national dessert), Couscous
Liechtenstein: Käsknöpfle
Lithuania: Cepelinai
Luxembourg: Judd mat Gaardebounen
M
Madagascar: Romazava
Malawi: Nshima
Malaysia: Nasi lemak, Laksa, Roti canai, Rojak, Ramly burger and Teh Tarik
Johor: Mee bandung Muar, Kacang pool, Mee Siput Muar
Kedah: Pek Nga
Kelantan: Budu (sauce), Nasi kerabu, Akok
Malacca: Asam pedas, Keria Gula Melaka, Cincalok
Negeri Sembilan: Rendang, Janda pulang, Apam johol
Pahang: Tempoyak, Puding Diraja
Penang: Nasi kandar, Char kway teow, Pasembur
Perak: Kai si hor fun, Ipoh white coffee, caramel pudding, bean sprouts chicken, Kebebe
Perlis: Ringgi
Sabah: Hinava, Cincin
Sarawak: Kolo mee, Manok pansoh, Sarawak layer cake, Tuak
Selangor: Satay, Bak kut teh, Banana leaf rice, Hokkien mee
Terengganu: Lekor, Sata, Nasi dagang
Maldives: Garudhiya
Mali: Tiguadege Na, To et Tokorodji
Malta: Pastizzi, rabbit stew (Fenkata)
Marshall Islands: Macadamia nut pie
Mauritania: Thieboudienne, Couscous
Mauritius: Octopus Curry, Rougaille, Gateux Piment
Mexico: Taco, Mole poblano, Chiles en nogada
Federated States of Micronesia: Bat soup
Moldova: Mămăligă, Sarmale
Monaco: Barbaguian
Mongolia: Buuz
Montenegro: Kačamak, Priganice, Pršuta, Cicvara, Raštan
Morocco: Couscous, Tagine, Pastilla
Mozambique: Frango (piri piri chicken)
Myanmar: Mohinga
N
Namibia: Braai
Nauru: Coconut Crusted Fish
Nepal: Dal bhat
Netherlands: Stamppot
Aruba and Curaçao: Keshi yena
New Zealand: Bacon and egg pie, lamb, Pavlova, Hangi
Nicaragua: Gallo pinto
Niger: Djerma Stew, Jollof rice
Nigeria: Fufu and Egusi soup
North Macedonia: Tavče Gravče
Norway: Fårikål
O
Oman: Shuwa
P
Pakistan: Seekh kebab, Biryani, Nihari
Palau: Bat soup
Palestine: Musakhan
Panama: Sancocho de gallina
Papua New Guinea: Mumu
Paraguay: Sopa paraguaya
Peru: Ceviche
Philippines: Adobo, Sinigang, Lechon, Sisig, Pancit, Halo-halo
Bangsamoro: Satay
Poland: Bigos, Pierogi, Kotlet schabowy, Żurek, Gołąbki
Portugal: Cozido à Portuguesa, Bacalhau, Sardinhas, Francesinha, Frango Assado de Piri-Piri, Arroz de Marisco, Carne de Porco à Alentejana
Q
Qatar: Machboos
R
Romania: Mămăligă, Sarmale, Mici
Russia: Pelmeni, Shchi, Borscht, Kasha, Pirogi, Pirozhki
Adygea, Chechnya, Dagestan, Ingushetia, Kabardino-Balkaria , Karachay-Cherkessia and North Ossetia-Alania: Shashlik
Altai Republic, Buryatia, Kalmykia, Khakassia and Tuva: Buuz
Bashkortostan and Tatarstan: Öçpoçmaq
Chukotka, Komi, Magadan Oblast, Sakha and Yamalo-Nenets Autonomous Okrug: Stroganina
Kaliningrad Oblast: Königsberger Klopse
Karelia and Leningrad Oblast: Ragu pokarelski
Murmansk Oblast: Sautéed reindeer
Tula Oblast: Tula pryanik
Rwanda: Ugali
S
Saint Kitts and Nevis: Saltfish
Saint Lucia: Green fig and saltfish
Saint Vincent and the Grenadines: Roasted breadfruit and fried jackfish
Samoa: Palusami
San Marino: Torta Tre Monti
Sao Tome and Principe: Palm oil stew
Saudi Arabia: Kabsa, Saleeg
Senegal: Thieboudienne, Poulet Yassa
Serbia: Ćevapčići (grilled minced meat sausages), Pljeskavica (meat patty), Ražnjići (skewered meat), Gibanica (pastry), Ajvar (relish), Pasulj (bean stew), Punjena paprika (filled peppers), Sarma (filled leaves), Riblja Čorba (Fisherman’s Soup); further information: Serbian cuisine
Seychelles: Fruit Bat Soup
Sierra Leone: Cassava leaves
Singapore: Chilli crab, Hainanese Chicken Rice
Slovakia: Bryndzové halušky
Slovenia: Ajdovi žganci, Belokranjska povitica, Obara
Solomon Islands: Poi
Somalia: Canjeero with goat stew, Lahoh
South Africa: Bobotie
South Sudan: Kisra
Spain: Tortilla española
Andalusia: Gazpacho
Asturias: Fabada asturiana
Balearic Islands: Tombet, ensaïmada
Basque
Country and Navarre:
Marmitako, Chistorras
Canary Islands: Sancocho, Papas arrugadas
Cantabria: Cocido montañés
Catalonia: Pa amb tomaquet
Castile and León: Lechazo asado
Castile-La Mancha: Gachas, Pisto
Extremadura: Migas
Galicia: Empanada, Polbo á feira, Caldo gallego
Madrid: Cocido madrileño, patatas bravas
Murcia: Zarangollo
La Rioja: Patatas a la riojana
Valencian Community: Paella
Sri Lanka: Rice and curry, Kottu, Kiribath
Sudan: Ful medames
Suriname: Pom, Roti and Curry
Sweden: Köttbullar, Kräftskiva, Surströmming, Ostkaka
Switzerland: Cervelat, Fondue, Raclette, Rösti
Syria: Kibbeh
T
Taiwan: Beef noodle soup, minced pork rice
Tajikistan: O’sh (pilaf)
Tanzania: Ugali
Thailand: Pad thai, tom yum goong, Som Tam (Green papya salad)
Togo: Ablo
Tonga: Lu Pulu
Trinidad and Tobago: Callaloo, Doubles, Aloo Pie, Roti and Curry
Tobago: Crab and Dumplings
Tunisia: Couscous, Kabkabou
Turkey: Döner, Kuru fasulye with pilav
Turkmenistan: Palaw
Tuvalu: Pulaka
U
Uganda: Matoke
Ukraine: Borscht, Varenyky
Autonomous Republic of Crimea and Sevastopol: Chebureki
United Arab Emirates: Harees
United Kingdom: Fish and chips, Chicken tikka masala, Sunday dinner, Full breakfast (regional variations), Jelly with ice cream (national dessert)
Bermuda: Bermuda fish chowder
England: Beef (especially roast beef and corned beef), Pudding (usually Christmas plum pudding), Bangers and mash, Shepherd’s pie
Cornwall: Cornish pasty
North East: Stottie cake, Panackelty
Yorkshire: Yorkshire pudding
Gibraltar: Rosto, Japonesa, Calentita
Northern Ireland: Ulster fry, Irish stew, Champ, Pastie supper
Isle of Man: Skeddan jiarg
Montserrat: Goat water
Scotland: Haggis
Wales: Cawl
United States: Hamburger, Hot dog, Mashed potatoes and gravy, Turkey
American Samoa: Palusami
Guam: Kelaguen, Spam
Northern Mariana Islands: Kelaguen
Puerto Rico: Lechon, Mofongo
United States Virgin Islands: Funji
Uruguay: chivito
Uzbekistan: O’sh (pilaf)
V
Vanuatu: Lap lap
Vatican City: Fettuccine alla Papalina
Venezuela: Pabellón criollo, arepa
Vietnam: Phở, Gỏi cuốn, Chả giò (nationalwide)
North Vietnam: Bún chả, Bánh cuốn
Central Vietnam: Bún bò Huế, Cơm hến (Huế), Mì Quảng, Cao lầu
South Vietnam: Cơm tấm, Bánh mì (Sài Gòn); Canh chua, Bánh xèo (Mekong Delta)
Y
Yemen: Kabsa, Haneeth, Saltah, Mandi
Z
Zambia: Nshima
Zimbabwe: Sadza
My name is Matthew Singer and I dig food
My name is Matthew Singer, not only do I curate DIY Food tours, I do other stuff too! I am an Archaeologist based out of Winnipeg, Canada and I dig food. I love discovering and sharing incredible foods and as an avid traveller and lover of indigenous cuisines I have started a series called, “Ancient Dishes”, that combines my love of culinary traditions and ancient peoples. In this series, I hope to introduce you to some tasty traditional foods and provide some information on their history, development, and cooking techniques.
“I am not interested in a cook that can make 10,000 different dishes, I am interested in a cook that has made 1 dish, 10,000 times”
DIY Food Tours allows you and your friends to experience curated, unique food tours, that will introduce you to incredible dishes, at sometimes unexpected locations. All you have to do is eat.
(1) Pick a country, (2) Learn a little about its culinary traditions, (3) Choose between different dishes and, (4) Cook your own authentic, full-course meal.
