
Whether it’s chilly outside, you’re feeling under the weather, or you’ve just had a tough day, nothing beats enjoying a plate of warm comfort food to lift your heart, soul, and stomach. But what do folks in other countries turn to when they need a little culinary hug? Here are 15 comfort foods from around the world you need to know.
Meatballs, Sweden

There’s no dish more typically Swedish than meatballs—even though some theories suggest it might be inspired by an 18th-century Turkish recipe that was brought back to Scandinavia by King Charles XII. Made with a blend of beef and pork, these tasty bites are cooked in a rich, creamy sauce and are usually served with mashed potatoes and lingonberry jam.
Shakshuka, North Africa

Shakshuka is an Arabic word that means ‘mixture.’ Some experts believe this dish first popped up in North Africa in the 16th century when tomatoes were brought over from South America. It features a rich, spicy tomato sauce flavored with onions, peppers, and garlic, with eggs poached right on top. Now loved around the globe, shakshuka is often served as a breakfast dish, but in North Africa, it’s usually enjoyed as an evening meal.
Pierogi, Poland

Pierogi have been a staple in Polish food culture since the 13th century, and they even have their own patron saint: St. Hyacinth. You can pick from tons of fillings, but the favorites are cheese and potato, cabbage and mushroom, meat, and sweet fruits. The dough is a straightforward mix of flour and water—and once filled, the dumplings get poached in boiling water before being fried in butter for that perfect finish.
Spätzle, Germany

A classic German comfort food, spätzle are poached and fried dumplings made from flour, eggs, salt, and water. They’re often served as a side dish alongside a hearty main course or as a meal. Their name is thought to come from the German word for ‘little sparrows’ since they used to look like tiny birds when shaped by hand (that is, before special presses were created in the 18th century to make the process easier).
Khichdi, India

A simple dish of rice and lentils, khichdi has been around for centuries. In fact, the earliest mention of it goes back to the 8th century. You can find lots of variations on the recipe all over the country, each one using different spices and lentils. It’s usually the first solid food that Indian babies are fed, and it’s also given to sick adults for a comforting, healthy boost.
Cheese fondue, Switzerland

Fondue is from the French word ‘fondre,’ which translates ‘to melt.’ When cornflour made its way to Switzerland in 1905, it was added to help stabilize the melting cheese and white wine into a creamy sauce, perfect for dipping. Fondue took off worldwide in the 1970s when the Swiss Cheese Union launched a bunch of ads showing people having a blast over pots of melted cheese.
Wiener schnitzel, Austria

Some say this breaded, fried veal cutlet came from Northern Italy, while others insist it’s totally Austrian (it even appeared in an Austrian cookbook back in 1831). Either way, these days, it’s one of Austria’s national dishes—and if it’s called wiener schnitzel, the law says it has to be made with veal. It’s typically served with potatoes or potato salad and a wedge of lemon on the side.
Dublin Coddle, Ireland

Dating back to the first Irish famine in 1741, coddle is a wallet-friendly stew made with leftovers. Back then, anything that was around—usually root veggies, potatoes, and bits of meat—got tossed into the pot to whip up a cheap, hearty meal. These days, it’s more of a meat-loaded dish, often packed with onions, potatoes, bacon, and sausages.
Tortilla de patatas, Spain

A simple but super tasty staple, this Spanish potato omelet is great for breakfast or lunch or as a tapa to enjoy with drinks. There are a bunch of folk tales about how it first came to be—maybe it was whipped up by a poor farmer’s wife with hardly anything else to feed a visiting general, or it might have made its way to Spain from Portugal thanks to soldiers captured in a 17th-century war.
Bobotie, South Africa

It’s believed that the Dutch introduced an early version of bobotie to South Africa, where it’s now considered the national dish. The Cape Malay community adapted it by adding their unique blend of spices and a touch of sweetness. The dish features lightly curried mince—either beef or lamb—along with dried fruits, all topped with a savory egg custard.
Bitterballen, Netherlands

Many of the world’s comfort foods came about as a way to use up leftovers. Made with scraps of meat from the weekend roast, bitterballen—Dutch meatballs—are no exception. These little bites feature a crispy, crumbed coating that wraps around small chunks of beef in a creamy béchamel sauce. While you don’t see them being made in Dutch homes much anymore, they’re still a popular bar snack and can be picked up from takeaway places.
Goulash, Hungary

This hearty stew of slow-cooked beef, onions, and veggies in a rich tomato sauce, spiced up with paprika and caraway seeds, is a classic in Hungary. Its roots go all the way back to the ninth century when it was made and enjoyed by herders known as gulyàs. While it’s super popular today—paprika didn’t make its debut until the 16th century.
Sopa Azteca, Mexico

We couldn’t put together a collection of classic comfort foods without featuring a chicken soup—so here’s a Mexican favorite. Chicken tortilla soup is a light chicken broth flavored with tomatoes, chilies, garlic, onions, and crispy fried tortillas. It’s thought to have originated in Central Mexico as a way to use up soft, day-old tortillas. This hearty hug in a bowl comes topped with shredded chicken, avocado, Mexican cheese, and a squeeze of lime.
Feijoada, Brazil

A true labor of love that takes hours to make, this hearty stew of pork, beef, and black beans is Brazil’s national dish. Traditionally served with orange slices, spring greens, and rice, some folks say the Portuguese brought the original recipe across the Atlantic, while others think it was whipped up by enslaved people who used leftover meat and affordable, nutritious beans to stretch the meal.
Kimchi-jjigae, South Korea

Nothing captures South Korean cuisine quite like its national dish, kimchi. References to this fermented vegetable favorite date back to the 1st century AD—and today, the average Korean eats about 80lb (36kg) of kimchi each year. Made with pork belly, sesame oil, chili, and vegetables, the kimchi-jjigae stew is a very popular comfort food, especially during the chilly winter months.