Mesopotamian Stew (Iraq)
Found on 4,000-year-old cuneiform tablets, this rich lamb stew with vegetables and spices ranks as one of the world's earliest known recipes. It demonstrates the sophisticated cooking traditions of ancient Mesopotamia.
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Egyptian Bread (Egypt)
The Egyptians were skilled at making sourdough-style flatbreads with wild yeast. This ancient method of bread-making is still repeated in Middle Eastern kitchens today.
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Pongal (India)
Dating back more than 2,000 years ago, Pongal is a very warm, comforting dish with rice and lentil. Deeply rooted in South Indian culture, it is closely associated with harvest festivals and temple rituals.
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Miso Soup (Japan)
Originating in the 6th century, miso soup has been a staple of Japanese diets for several years. Once favored by samurai and monks, its fermented soybean base made it a nutritious and protein-rich food.
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Fermented Shark (Iceland)
Commonly referred to as hákarl, this Viking-stemmed Icelandic traditional cuisine consists of fermented Greenland shark meat buried underground—a process that creates a pungent ammonia-based taste specific to the country.
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Pulque (Mexico)
Before tequila ever existed, there was Pulque. Produced from fermented sap of agave plants, this ancient Aztec beverage was sacred and was enjoyed almost exclusively by priests, warriors, and the nobility.
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Nian Gao (China)
This sticky rice cake is a tradition in celebrating Chinese New Year dating back to the Han Dynasty, more than 2,000 years ago. Representing prosperity, Nian Gao is both a celebratory dessert and a cultural tradition.
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Khichdi (India)
An age-old comfort food at Indian homes, khichdi is a humble yet wholesome mixture of rice and lentils. Treasured in Ayurvedic culture for its healing qualities, it goes as far back as the Vedic era.
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