Here are some more countries and their traditional food:
Algeria - Couscous
Couscous' origin is North Africa, and is the one of the most important ingredients in the region's diet. It consists of many tiny granules made from durum wheat and it is as good as rice and pasta. Couscous is usually prepared with meat, vegetables and spices. In Tunisia, Algeria, Morocco, and Libya, couscous is typically served with vegetables such as potatoes and carrots and meat like lamb or chicken.
Argentina - Empanadas
Empanadas are stuffed pastries, usually baked or fried. There is a broad assortment of stuffing for all tastes: meat, ham and cheese, tomato with cheese and basil, cheese and onion, mushrooms etc. Empandas are typically consumed warm and are served equally as a starter or as a main course.
France - Ratatouille
Ratatouille is a dish traditionally prepared as a stew from zucchini, tomatoes, eggplant, sweet pepper with onions, garlic and Provence herbs such as basil and marjoram. Each of the enumerated vegetables are firstly sautéed separately and then layered into a baking dish and baked. Ratatouille is usually served for dinner, but it can be also eaten at breakfast or lunch.
Italy - Tortellini
Tortellini represent rings of pasta usually stuffed with meat or cheese. The rings are typically served in beef or chicken broth. Tortellini are sold in European markets in a variety of forms fresh packed, refrigerated or frozen.
