6 International Recipes You May Not Know About

At Plated, we love to explore cuisines from all over the world—there’s lots to learn from so many different cultures, and so much deliciousness to discover. Luckily, our Culinary Team is a hungry, well-traveled bunch, and will go to the ends of the earth to find your next great dinner. We want to share these flavor-filled journeys with you: If we can transport you to a beach in Southern Spain, a bustling Indian street market, or a villa in Tuscany, even for just one meal, we’re happy. Take a virtual global tour with some of our favorite Plated recipes, then try them out for yourself! Your newly cultured taste buds will thank you.

The Dishes


This football-shaped bread hails from Georgia (the country, not the state), just above Turkey. It’s traditionally stuffed with cheese and topped with a fried egg. We love that you can tear off the thick edges of crust and dip into the golden yolk at the center. Our version achieves ultimate cheesiness with a combination of mozzarella, provolone, and tangy feta.


Forever fun to say (and fun to eat), shakshuka is one of our favorite vegetarian dishes. It came to Israel by way of Tunisia and is now a popular order at brunch spots all over the U.S. We stuck to tradition for this version, adding bell pepper to the tomato sauce before poaching the eggs, then finishing with a handful of fresh herbs. Do as the locals do and use the baguette to scoop up the tomato sauce.


These giant, savory pancakes come from Japan, where whole restaurants serve just this one dish (now that’s what we call pancake dedication). The Plated take is loaded with edamame and Chinese broccoli and pan-fried until crisp. A zigzag of creamy, spicy Sriracha mayo makes the dish even better. Good news: you can order this recipe right now!

Nasi Goreng:

On a trip to Bali, Chef Elana ate nasi goreng, a breakfast dish of crispy rice, scrambled egg, and chile sauce, nearly every day. Here, she adds ground pork for a main dish feel, along with crunchy vegetables, spicy sambal oelek. It’s colorful, crunchy, spicy, and so vibrant.


The Plated offices are conveniently located right near New York’s Koreatown, and we’re always up for Korean barbecue. This recipe is inspired by the many banchan, or small plates, that accompany the meal. We’ve also recreated the addictive ssamjang sauce for spooning over seared steak.


Horiatiki may be the most familiar dish on this list—it’s the traditional name for a classic Greek salad. Just like the original, we skip the lettuce and stick to the big players: juicy tomato, crunchy cucumber and red onion, and briny Kalamata olives. We also add a little Mediterranean flare with a dollop of hummus and chickpeas toasted with za’atar. You’re definitely going to want to give this one a try.

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