Back when Hungarian people used to bake bread in communal ovens, they often saved a small piece of dough to bake for breakfast – and over the years, the dish evolved into the deep-fried lángos flatbreads eaten in the country today. Crispy on the outside and soft and fluffy in the middle, they’re traditionally crowned with cheese and sour cream, and are a popular street food. Other tasty toppings include onions, sausage and ham.
45. Galette-saucisse, FranceFoodio/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/7fWq6Ov_QAMEbaCiBUtwFw–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/c0f848980121e8ac9f6beb19665db8fe>
The official food of the Nova Scotia city, the Halifax Donair was invented in the 1970s by Greek immigrant and restaurateur Peter Gamoulakos as a riff on the classic Greek gyros (also on our list). The traditional dish wasn’t a hit with his customers, so he experimented a little before finding the perfect combination for Halifax residents: a pitta packed with spit-roasted shaved beef, tomatoes and onions, and doused in sweet, garlicky Donair sauce.
43. Fischbrötchen, Germanystockcreations/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/UtZw9mZ51ewFKUs0GOD8Ew–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/ce720e6572b235a503782a71f7b97ee2>
stockcreations/Shutterstock
This fish sandwich is popular across Northern Germany, whose coastline yields an abundance of fresh seafood. Each sandwich varies a little, but the basic idea remains the same; it’s always a long bread roll filled with fish (usually herring, spat or mackerel) and accompaniments like onion, pickles, remoulade and horseradish sauce.
42. The Gatsby, South AfricaFoodio/Shutterstuck src=https://s.yimg.com/ny/api/res/1.2/yCgN1ASEfAu9MZWGr7ud1Q–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/14d049a8762d4d9e2345333b571de22c>
The defining dish of Cornwall, a county on England’s southwest coast, the Cornish pasty is so significant that it’s been given Protected Status by the European Commission. This satisfying package consists of a buttery shortcrust pastry shell filled with potatoes, ground meat and parsnips, and its history has been traced back to the 13th century. It’s believed it was created as a way for Cornish miners to take a full meal to work in one hand-held bundle. Many countries have their own versions, including Australia, Jamaica, Mexico and South Africa.
40. Korokke, JapanK321/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/l3xPliQhCN0qLX9Z.AhvoA–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/038202f211a046706a9d362644700833>
A Japanese take on the French croquette (which was introduced to the country in the 1800s), the karokke is a staple found at butcher shops across the country. The hot snack is made by forming a mixture of mashed potato, chopped meat, seafood and spring onions into a patty, coating in breadcrumbs, then deep frying. Sales of korokke skyrocket during typhoon season, when people enjoy them while sheltering at home.
39. Lumpia, Indonesia and the Philippinesstockcreations/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/lw0JF9mmBFbLB4EJ6O.joQ–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/77bba0604c188bdb760205ff91cbc504>
stockcreations/Shutterstock
This snack may share a name with the famous watch brand, but rolex has nothing to do with timepieces – the word is actually a play on ‘rolled eggs’. A classic Ugandan street food dish, the filling is similar to an omelette; it’s made by cooking eggs with cabbage, onion and tomato, and it comes wrapped up in a chapati flatbread. The chapati was brought to East Africa via trade from West India, and it’s now a fixture of everyday life in Uganda.
37. Knish, various locationsNicoGomez/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/9oGRjo_1hhp3MhWEWDT9og–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/a01f72714e8f661f080b416cb5ae97bd>
Created by Ashkenazi Jewish immigrants from Eastern Europe, the knish is a deep-fried piece of dough filled with mashed potato, buckwheat grains (kasha) and grilled onions. Famously found on Manhattan’s Lower East Side, knishes represent nostalgic comfort food for millions of Jews across the US. Though they’re eaten and enjoyed all year round from bakeries and street carts, they’re frequently served during Hannukah and other Jewish holidays, too.
36. Tequeño, Colombia and Venezuelanehophoto/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/KaeRjLAyhSDtepifBmz8Cg–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/800324a484ff0687cdd191359173a2b0>
Sticks of cheese, wrapped in dough and deep fried – what’s not to like? These melty bites of deliciousness, which originated in Venezuela but are also popular in Colombia, can be a tasty snack or an entire meal. The cheese used is usually queso blanco, a semi-hard cheese that melts to create a deliciously stretchy, salty interior. Queso de freÃr (frying cheese) can also be used for similarly lip-smacking results.
35. Beef patty, JamaicaLosangela/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/vpchz5so_wcM5BQY8xMx7A–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/0e1d54840727aa340f6ef2975b101b63>
Don’t get it confused with a hamburger patty – this Jamaican staple is made by wrapping a semicircle of flaky pastry (dyed yellow with turmeric or egg yolk) around a filling of seasoned ground beef, spices and Scotch bonnet peppers. A twist on the Cornish pasty (introduced from Britain), beef patties have loyal fans in the UK and in Canada, where Caribbean populations are high. In Toronto, 23 February was unofficially named ‘Jamaican Patty Day’ by a local journalist after the infamous ‘Patty Wars’ of 1985, when restaurants and bakers fought government officials for the right to call their products ‘patties’.
34. Arancini, ItalyOlgaBombologna/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/ntTkc2nJ.zCVK9tcYQfYRQ–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/a1cffc4301dda3e617773628aefa7301>
OlgaBombologna/Shutterstock
Believed to have been invented in the 10th century, arancini are balls of arborio rice stuffed with meat, herbs, and cheese, coated in breadcrumbs and deep fried. Enjoyed largely in Sicilian cuisine, arancini are most commonly made with mozzarella, beef ragù, basil, mushrooms and aubergine. You can find arancini as far north as Rome, but they’re especially ubiquitous in Southern Italy. Here, you can get your hands on both sweet and savoury variations, either in large ball shapes or, in Sicily, volcano-shaped cones.
33. Bagel, various locationsChickfilA/Facebook src=https://s.yimg.com/ny/api/res/1.2/.DlOINqWrwAyYwXaLojDXw–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/e5e35fce6b1028b3c5340e43800da6b0>
One of the world’s most-ordered fast food dishes is a blend of English, Scottish and American influences. Englishman John Montagu, 4th Earl of Sandwich, first ate meat in bread; the Scottish first fried chicken in breadcrumbs; and the Americans gave the dish flavour and added a bun. The first fried chicken sandwich to be sold by a fast food chain was Chick-fil-A’s Original Chicken Sandwich: a toasted buttered bun, a breaded chicken breast and two pickles. The recipe hasn’t changed since it launched in 1964.
30. Elote, Mexicosockagphoto/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/Flkt1ZdYtHFu61c5XOL89Q–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/3d8b73fe7e0e7278734e3c25a8642e4f>
Cheap to make and delicious to eat, this street food snack from Trinidad and Tobago is hawked by food vendors across the islands. Doubles is made by sandwiching curried chickpeas, cucumber, tamarind and coriander sauces, and mango chutney – plus another spicy chutney called kuchela – inside two fried flatbreads. There’s no wrong time to eat this vegan delight.
28. Bocadillo, Spainchloegunning/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/Cn_GYuG5s4wK86wrXxHwBg–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/5d88c3735e11fd5d23f008d56c1d702f>
chloegunning/Shutterstock
Despite its name, the Scotch egg’s origins don’t lie in Scotland, although it’s unclear where and when they came from. This deep-fried snack – made by wrapping a boiled egg in sausage meat and coating it in breadcrumbs – is a common picnic or street food in the UK. While you can find them in any British supermarket (or even petrol station), it’s best to get one fresh from a street stall, restaurant or pub for the best taste sensation.
23. Arepa, Colombia and Venezuelanehophoto/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/9X8cFcycl4FvxSUfWK7Saw–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/6bf0fdce248075c02cc51c0218cf3297>
Arepas are staples in Venezuela and Colombia – in fact, they’ve been eaten in South America since pre-Columbian times. To make them, a ground maize dough is stuffed with cheese (or a heartier filling like grilled meat, plantain and beans), then grilled, baked or fried. While the simple cheese filling is the most popular variety, many regional arepa recipes add the likes of avocado, shrimp, tomatoes and salad.
22. Lobster roll, Canada and USAAnikonaAnn/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/N__hyXtlA7oCyUxGPY4y.Q–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/be424852e3c580bddca0e042550787af>
One of Australia’s national dishes, the meat pie is simple at heart: flaky puff pastry, minced meat and gravy in one delicious hand-held package. It’s also a staple of Kiwi cuisine; in New Zealand, the meat pie is a popular takeaway food, and it’s often served at festivals, concerts and sports games. New Zealand outposts of McDonald’s even got into the meat pie game in the 2010s, serving a version called ‘The Georgie’.
20. Shawarma, TurkeyIxepop/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/RZSsQnepdTAnfyiRV.13yg–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/7d3ae9aedf103a54bd83f3b2739cd3cb>
While tacos are believed to date back to the 18th century and Mexico’s silver mines, the taquito is a rather more modern invention. Like skinny, snackable, hand-held tacos, taquitos are typically made by wrapping corn tortillas around a filling of chicken or beef, then deep frying to a satisfying crisp. Their connection to Mexican cuisine and culinary heritage is indisputable – and some suggest that they were, indeed, invented in Mexico as a use for leftover tortillas and meat. Others point to 1940s San Diego, California and Ralph Pesqueira, the founder of El Indio Mexican Restaurant.
14. Bánh mì, Vietnamrawf8/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/LYhpEzGylAEU8TZTfcoskQ–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/9c26495b8fa6c79546b679a40005d3fe>
No night out in Athens is complete without a gyros: a pitta stuffed with crispy, slow-roasted meat, vegetables, creamy tzatziki and a few French fries. Dating back to the 19th-century Ottoman Empire, gyros found fame outside Greece after the Second World War as Greek immigrants spread the snack worldwide. In Greece, the wraps are typically made with crispy pork, though chicken, lamb and beef versions are also popular.
12. Pretzel, various locationsNaito29/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/vzw7HSm3m_H0XoHkdlh_GQ–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/ce2b869885cfe9b8ab30aa4b02583bd8>
An invention of China’s Eastern Jin Dynasty (AD 317-420), the spring roll has become popular throughout Southeast Asian cuisine. These days, there are hundreds of unique varieties; however, they’re traditionally made by deep frying pastry stuffed with cabbage and mixed vegetables. They’re often served at Chinese spring festivals to promote wealth.
10. Pan bagnat, FranceJeniFoto/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/Cex5mAASHw3pzzlOf2Hzeg–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/0c0c9aaee2a1cf02d075c84970b054d6>
Like apple pie and bald eagles, hot dogs are synonymous with the United States, though Germany and Austria claim to have been making something similar since the 13th century. It was German immigrants who brought the modern-day hot dog to the US, in the mid-19th century. Popular all year round – and particularly on the Fourth of July – the classic American hot dog puts a thin frankfurter sausage into a soft white bun, topped with squirts of ketchup and mustard. Nowadays, almost every state offers a different take, from the fully loaded Chicago dog to the classic Coney Island version. Meanwhile, countless variations on hot dogs are cooked and served around the world.
5. Samosa, various locationsDronG/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/nvLV2QF8m16qGkOS4JLLvw–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/af4ab66e9886236cf4f13718c079db94>
Though they’re perhaps most commonly associated with India, samosas are a staple of many Central Asian cuisines, including those of Bangladesh, Pakistan and Nepal. The first written mention of samosas dates back to the 11th century; however, it’s believed that these tasty triangular snacks have been around for much longer than that. They originated in what’s now Iran, served as a snack at the great courts of the Ghaznavid empire. They were originally filled with minced meats, nuts and dried fruits, and fried until golden and crisp – but when migrants took them to India, they were tailored to local tastes.
4. Burrito, Mexicolensmen/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/QwcMkZ6cFy9x3qvlH2eIBw–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/f16929df463505df8707b6d78588f4f7>
This fast food favourite dates back to the 13th century, when the Mongols spread the idea of minced meat dishes across Europe, including Germany – and specifically Hamburg, where cooking beef patties with spices became popular. German settlers brought the dish to the US in the late 19th century. The modern hamburger is credited to two people: Louis Lassen, who first served a patty between two slices of bread at his restaurant, Louis’ Lunch in New Haven, Connecticut, and Walter Anderson, the founder of Kansas-born chain White Castle, who is said to have invented the burger bun in 1916.
2. Cheeseburger, USAfornStudio/Shutterstock src=https://s.yimg.com/ny/api/res/1.2/Jv1khuMUkwIC0_16Ha2KlA–/YXBwaWQ9aGlnaGxhbmRlcjt3PTk2MDtoPTYxOQ–/https://media.zenfs.com/en/lovefood_uk_306/3feec0d1eca366f1b57403e2c92e23c2>
In its original home of Naples, Italy, pizza was considered a peasant food – that is, until a pizza Margherita was served to the Queen to celebrate Italian reunification. From that day forward, a legend was born. These days, the world has many famous pizzas, including the famous New York slice; however, many still make the pilgrimage to Naples to try pizza Napoletana, a dish so famous that it’s been given UNESCO Cultural Heritage status. Rome, meanwhile, gave us pizza al taglio (pictured): a type of square slice that was first served in the city in the 1950s.
Now discover the world’s most delicious fast food dishes
Last updated by Laura Ellis.
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Publish date : 2024-10-14 02:35:00
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