Traditional food

Most traditional dishes are originated from the skill of housewives who creatively and sensibly combined the techniques and ingredients they had on hand to create new recipes.

There are classic recipes that can fall into oblivion and disappear forever, but if they are consumed massively, they become part of the typical cuisine of a place.

[3] A significant amount of labneh in Jordan and nearby countries continues to be prepared using the traditional method of "straining set yogurt in cloth bags".

[3] Traditional foods of the Levant include falafel, fuul, halawa, hummus, kanafeh, labaneh, medammis and tahini.

The most popular traditional foods in the region are those prepared from legumes, specifically, falafel, fuul, hummus and medammis.

Bryndzové halušky (potato dumplings with sheep's-milk cheese) is a traditional food of shepherds in Slovakia .
Freshly harvested Bambara groundnuts
Wrapped humitas being cooked
A classic poutine is made with french fries , cheese curds and gravy .
Eating spring pancakes on the day of Lichun in a restaurant
Faroese puffins prepared for the kitchen in Dímun
A store-bought Karelian pasty
Fiambre
Tumpeng is an Indonesian national dish
Pizza
Mochi for sale at a Japanese mall.
Bibimbap
Grey peas with bacon and radish.
Two pieces (ari) of industrially-produced Maldive fish
A tamale
Hainanese chicken rice
Swedish falukorv sausage, split in half.
Cottage pie
Haggis on a platter at a Burns supper .