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.

Kalakukko is a traditional food from the Finnish region of Savonia made from fish baked inside a loaf of bread. Kalakukko is especially popular in Kuopio, capital city of the Northern Savonia region.

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

Frikadeller are flat, pan-fried meatballs of minced meat, often likened to the Danish version of meatballs made with veal and pork, and shaped into slightly flattened ovals.

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.

Stegt flæsk is a dish from Denmark consisting of fried pork belly and generally served with potatoes and a white sauce with chopped parsley.

A crayfish party is a traditional summertime eating and drinking celebration in the Nordic countries. The tradition originated in Sweden, where a crayfish party is called a kräftskiva. The tradition has also spread to Finland via its Swedish-speaking population.

Gubbröra is an egg-anchovy salad, served on a thin slice of dark bread and mostly presented during celebrations. It can also be served as a starter or midnight snack.

Jansson's temptation is is a classic Swedish comfort dish with potatoes, cream and anchovies. Served as part of a Smörgåsbord at Christmas and Easter

Swedish meatballs are typical delicious Swedish dish. This hearty Swedish meal is either served with macaroni or mashed potatoes along with cream sauce and lingonberries.

Beshbarmak is the most popular dish in Kazakhstan; it is consisting of boiled horse or mutton meat with large noodles and onions. Traditionally Beshbarmak is eaten with fingers (literally, "beshbarmak" means "five fingers") from a common platter.

Shashlik is a common dish in Kazakhstan and in Central Asia. It consists of meat cubes skewered and grilled. The skewers are either threaded with meat only, or with alternating pieces of meat, fat, and vegetables, such as bell pepper, onion, mushroom and tomato.

Dimlama is a traditional Uzbek one-pot stew typically associated with harvest time in Uzbekistan. Main ingredients are lamb or beef, potatoes, onions, carrots, cabbage, peppers, and garlic. To prepare Dimlama, all of the ingredients are layered in a deep pan, covered, and simmered for several hours.

Plov is the most famous dish in Uzbekistan. It is widely considered to be the national dish of Uzbekistan. The dish is made with steam rice, garlic, onions, raisins, carrots, and apricotsare, fried lamb or beef . It can be served additionally with kazy sausage, eggs and, occasionally, with lemons

Shurpa is one of the most popular Turkmenistan and Central Asian soups, made from mutton broth and complete with the addition of potatoes and tomatoes. The boiled vegetables are cooked together with fried onions, carrots, flour, bay leaves, salt and pepper.

Dograma, the shredded meat and bread stew is a special occasion food in Turmenistan and considered as the national dish. The name of the dish comes from the Turkmen word dogramak meaning to cut to pieces.

Qurutob, a mix of bread, onions and vegetarbles such as cucumbers, tomatoes, and various fresh herbs in a fermented milk or yogurt curd based sauce, and occasional with meats. It is a specifically Tajik dish, as well national dish.

Oshi Palav (pilaf) is a traditional highly valued rice dish of communities in Tajikistan which is referred to a “shohi taomho” (king of dishes). Oshi palav is a central and main dish of all traditional gatherings of Tajik people.

Ashlan-fu is a traditional Kyrgyzstan popular dish with Chinese origins. This tasty, cold noodle soup is a regional specialty to the Dungan and Uighur cuisine. Ashlan-fu is signature dish of Karakol in Kyrgyzstan.