Must-Try Foods from This Season's 90 Day Fiance Countries

Iran: Koobideh

One of the most popular Iranian foods is Koobideh or kabob koobideh, a kebab made of ground beef or lamb — or sometimes both. It’s a popular street food, but you’ll also find it in restaurants across the country. It’s often served up in lavash bread like a wrap with tomato or onion or with Persian style rice.

Iran: Kashke Bademjan

This delectable eggplant dip is often served as a vegetarian appetizer with walnuts, garlic, onion, and kashk (an Iranian yogurt). The dip is tangy and delicious.  It’s generally served with fresh bread on the side.

France: Croque Monsieur

It’s hard not to fall in love with all the food from France, croissants, crepes, pastries galore. Don’t bypass the rich Croque Monsieur sandwich, a rich take on a ham and cheese sandwich. The traditional version is made with pain de mie, a soft French bread with baked ham and French cheese inside, most often Gruyere. The bread is griddled to make everything melty, and it sometimes has a rich bechamel sauce inside or on the top. It’s a delicious and beloved French sandwich.

France: Macarons

When in Paris, it’s hard to resist the beautiful color and delicious taste of a French macaron. These delicate dessert bites come in every flavor you can imagine and are crafted with such care. They are worth trying, gifting, and admiring the effort that goes into each perfect treat.

Turkey: Pidea

Pide is a Turkish flatbread with an elongated boat shape. Some call it a Turkish pizza. The flatbread is generally stuffed with spinach and cheese, sometimes ground beef or sausage, and occasionally with a cracked egg on top. You’ll often find the crust with sesame or nigella seeds sprinkled on it, too.

Turkey: Baklava

Although the Greeks also claim baklava as their dessert, it’s commonly found in Turkey as well. The Turkish version typically features pistachios instead of walnuts. The crunchy phyllo dough combined with the honey and nuts makes a perfect sweet treat at the end of any meal.

Mexico: Tijuana-Style Tacos

Tacos are prevalent across Mexico, but Tijuana puts their own spin on the popular street food. Tijuana tacos are generally filled with charcoal-grilled meat and topped with cilantro and onion and sometimes guacamole that is typically just mashed avocado, or a simple salsa. The flavor of the meat is what really shines.

Uganda: Matoke

One of Uganda's most popular traditional dishes uses tasty plantains as a base. The plantains are typically wrapped in green banana leaves, steamed or boiled, then mashed. From there, the dish can be served with meat and rice or fried with spices, onions, tomatoes, and other vegetables.

Uganda:  Nsenene

In Uganda, grasshoppers have become a (high protein!) delicacy. Bush crickets, also called grasshoppers, are often found across Uganda in the wet season and they’re fried up with chili flakes and salt as a snack. You can find them seasonally in grocery stores as well.

Brazil: Feijoada

When in Brazil, you’ll find feijoada in many restaurants across the country. This popular stew is made with black beans (which are part of the dark, murkier color), different cups of pork (anything goes from snout on down), plus tomatoes, cabbage, and carrots. It’s often served with collard greens, rice, and orange slices.

Colombia: Bandeja Paisa

Bandeja paisa is a very famous dish in Colombia and some may even call it their national dish. It’s served a little differently everywhere, but it’s essentially a platter of a variety of food including meats — everything from steak and sausage to chorizo and chicharones. The plate also has a heaping of beans cooked in pork, rice, arepas, fried plantains, and other Colombian treats.

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