Kottu is a Sri Lankan dish made from godhamba roti and vegetables, egg and/or meat, and spices. The bread is described as very similar to the type found in the south Indian kothu parotta and Roti canai.
Sri Lankan Jackfruit Curry, the polos curry is one of the most admired foods in Sri Lankan cuisine due to its unavoidable taste.To make polos curry, a baby jackfruit is cooked with many spices and coconut milk.
Harðfiskur is unsalted fish, a traditional Icelandic food, dried by cold air and wind on wooden racks on the foreshore. Harðfiskur has been a staple in Icelandic diets for centuries. It's made most often of cod, but also haddock and wolffish.
Plokkfiskur is a traditional Icelandic dish made from fish, potatoes, onion and bechamel sauce. The result is thick and creamy comfort food that’s popular with locals and tourists alike. The dish has its origins in the most noble of food principles – using up leftovers.
Lohikeitto, the creamy salmon soup is a common dish in Finland and other Nordic countries. It consists of salmon fillets, boiled potatoes and leeks. The soup is traditionally served hot, with some dill.
Karelian pies or Karelian pirogs are traditional pasties or pirogs from the region of Karelia. There are two things in Karelian pies; rice porridge and rye crust. Ingredients for both of them are very simple.
Rød pølse is a type of brightly red, boiled pork sausage very common in Denmark. Some people regard røde pølser as one of the Denmark's national dishes. They are made of the Vienna type and the skin is colored with a traditional red dye
Smørrebrød, or open sandwiches, are a staple of Danish cuisine. Smørrebrød usually consists of a piece of buttered rye bread, topped with commercial or homemade cold cuts, pieces of meat or fish, cheese or spreads, and garnishes.