16 International Super Bowl Recipes for a Global Feast

The Super Bowl is a big event where people gather to watch football and eat yummy food.

But this year, let’s make it more exciting by adding a twist to our party. We can try new and delicious foods from around the world to make our Super Bowl party a global feast.

Are you ready to discover a world of flavors and make your taste buds happy? You can try foods like tacos from Mexico, sushi from Japan, or pasta from Italy.

This will be a fun way to learn about different countries and their yummy foods while watching the big game.

Kimchi Quesadillas From Korea

Spicy kimchi and gooey cheese come together in a Korean-Mexican fusion dish.

Ingredients

• 2 cups kimchi, chopped
• 2 tablespoons soy sauce
• 2 tablespoons Gochujang
• 2 tablespoons vegetable oil
• 4 large tortillas
• 2 cups shredded cheese
• 1/4 cup chopped green onions
• Salt and pepper to taste

Instructions

1. Heat 1 tablespoon of vegetable oil in a large skillet over medium heat.
2. Add the chopped kimchi and cook until it starts to caramelize, about 5 minutes.
3. In a small bowl, whisk together soy sauce and Gochujang.
4. Add the soy-Gochujang sauce to the kimchi and stir to combine.
5. In a large pan or griddle, warm the tortillas over medium heat for about 30 seconds on each side.
6. Spoon about 1/2 cup of the kimchi mixture onto half of each tortilla, followed by a sprinkle of shredded cheese.
7. Fold the tortillas in half to enclose the filling.
8. Cook the quesadillas for 2-3 minutes on each side, until the cheese is melted and the tortillas are crispy.
9. Cut the quesadillas into wedges and garnish with chopped green onions.
10. Serve immediately and enjoy.

Brazilian Pastel Bites

Crispy Brazilian Pastel Bites filled with seasoned chicken and cheese.

Ingredients

• 1 package of puff pastry
• 1 cup shredded chicken
• 1/2 cup shredded cheese
• 1/4 cup chopped onion
• 1 egg
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. Preheat the oven to 400°F (200°C).
2. Roll out the puff pastry on a floured surface to a thickness of 1/8 inch.
3. Cut out small squares of pastry, about 3 inches per side.
4. In a bowl, mix together the chicken, cheese, onion, and a pinch of salt and pepper.
5. Place a small spoonful of the chicken mixture onto one half of each pastry square.
6. Brush the edges of the pastry with the beaten egg.
7. Fold the other half of the pastry square over the filling to form a triangle, pressing the edges to seal.
8. Brush the tops of the pastels with olive oil.
9. Bake the pastel bites for 20-25 minutes, or until golden brown.
10. Serve hot and enjoy.

Mexican Carne Asada Tacos

Grilled steak served in tacos with fresh toppings.

Ingredients

• 1 pound flank steak
• 1/2 cup lime juice
• 2 cloves garlic
• 1 teaspoon dried oregano
• 1/4 teaspoon ground cumin
• 1/4 teaspoon paprika
• Salt and pepper
• 8 corn tortillas
• Chopped cilantro
• Diced onion
• Diced tomatoes
• Sliced avocado
• Sour cream
• Salsa

Instructions

1. In a large resealable plastic bag, combine lime juice, garlic, oregano, cumin, paprika, salt, and pepper.
2. Add the flank steak to the marinade, turning to coat evenly, and seal the bag.
3. Refrigerate for at least 2 hours or overnight, turning occasionally.
4. Preheat grill to medium-high heat and remove the steak from the marinade.
5. Grill the steak for 5-7 minutes per side, or until it reaches desired doneness.
6. Let the steak rest for 5 minutes before slicing it thinly against the grain.
7. Warm the tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.
8. Assemble the tacos by placing sliced steak onto a tortilla and topping with cilantro, onion, tomatoes, avocado, sour cream, and salsa.
9. Serve immediately and enjoy.

Japanese Teriyaki Chicken Skewers

Savory Japanese Teriyaki Chicken Skewers are perfect for a Super Bowl party.

Ingredients

• 1 pound boneless, skinless chicken breast
• 1/2 cup teriyaki sauce
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• 2 tablespoons grated ginger
• 1 teaspoon garlic powder
• 10 bamboo skewers
• Sesame seeds and chopped scallions for garnish

Instructions

1. Preheat grill to medium-high heat.
2. Cut the chicken into 1-inch pieces and thread onto bamboo skewers.
3. In a large bowl, whisk together teriyaki sauce, soy sauce, brown sugar, ginger, and garlic powder.
4. Add the chicken skewers to the bowl and marinate for at least 30 minutes.
5. Remove the skewers from the marinade and grill for 8-10 minutes, or until cooked through.
6. Garnish with sesame seeds and chopped scallions.
7. Serve hot and enjoy.

Italian Bruschetta With Tomato and Basil

Italian Bruschetta With Tomato and Basil is a classic Italian appetizer.

Ingredients

• 4-6 baguette slices
• 1 large tomato, diced
• 1/4 cup fresh basil, chopped
• 2 cloves garlic, minced
• 1/4 cup olive oil
• Salt and pepper to taste
• 1/4 cup mozzarella cheese, shredded

Instructions

1. Preheat the oven to 400°F (200°C).
2. Slice the baguette into 1/2-inch thick rounds and place on a baking sheet.
3. Drizzle the olive oil over the baguette slices and toast in the oven for 5-7 minutes.
4. Remove the toasted baguette slices from the oven and let cool for a minute.
5. Rub the garlic cloves over the toasted baguette slices.
6. Top each baguette slice with a spoonful of diced tomato, a sprinkle of chopped basil, and a sprinkle of shredded mozzarella cheese.
7. Season with salt and pepper to taste.
8. Serve immediately and enjoy.

Chinese Dumplings With Soy Sauce

Delicious Chinese dumplings served with a savory soy sauce dipping sauce.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons salt
• 1/4 cup warm water
• 1/2 cup finely chopped cabbage
• 1/2 cup finely chopped scallions
• 1/2 cup ground pork
• 2 cloves garlic, minced
• 2 tablespoons soy sauce
• 2 tablespoons sesame oil

Instructions

1. In a large mixing bowl, combine flour and salt.
2. Gradually add warm water to the bowl and knead the dough for 10 minutes.
3. Divide the dough into small balls and roll out each ball into a thin circle.
4. In a separate bowl, mix together chopped cabbage, scallions, ground pork, garlic, soy sauce, and sesame oil.
5. Place a tablespoon of the pork mixture in the center of each dough circle.
6. Fold the dough over the filling to form a half-moon shape and press the edges together to seal the dumpling.
7. Repeat with the remaining dough and filling.
8. Bring a large pot of water to a boil and gently add the dumplings to the pot.
9. Cook the dumplings for 10-15 minutes or until they float to the surface.
10. Serve the dumplings with a dipping sauce made from equal parts soy sauce and vinegar.

Indian Samosas With Mint Chutney

Crispy Indian samosas served with invigorating mint chutney.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon salt
• 1/4 teaspoon baking powder
• 1/2 cup ghee or oil
• 1/2 cup lukewarm water
• 1/2 cup boiled and mashed potatoes
• 1/2 cup peas
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon cumin seeds
• 1 teaspoon garam masala powder
• 1/4 teaspoon cayenne pepper
• Mint chutney, for serving

Instructions

1. In a large mixing bowl, combine the flour, salt, and baking powder.
2. Add the ghee or oil and mix until the dough comes together.
3. Gradually add the lukewarm water and knead the dough for 5-7 minutes.
4. Cover the dough with a damp cloth and let it rest for 30 minutes.
5. Divide the dough into 8-10 equal portions and roll each portion into a thin circle.
6. Place a tablespoon of the mashed potato and pea mixture in the center of each circle.
7. Fold the dough over the filling to form a triangle or cone shape and press the edges together to seal.
8. Heat oil in a deep frying pan and fry the samosas until golden brown and crispy.
9. Serve the samosas hot with mint chutney for dipping.
10. To make the mint chutney, combine fresh mint leaves, green chilies, ginger, garlic, and lemon juice in a blender and blend until smooth.

Spanish Patatas Bravas With Spicy Sauce

Spanish Patatas Bravas is a spicy tapas dish from Spain.

Ingredients

• 1 pound small potatoes
• 1/2 cup olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper
• 1/2 cup spicy tomato sauce
• 1/4 cup chopped fresh parsley

Instructions

1. Preheat the oven to 425°F (220°C).
2. Cut the potatoes into 1-inch cubes and place them on a baking sheet.
3. Drizzle the olive oil over the potatoes and sprinkle with salt, black pepper, and smoked paprika.
4. Roast the potatoes in the oven for 20-25 minutes, or until they are tender and golden brown.
5. While the potatoes are cooking, heat the chopped onion and garlic in a saucepan over medium heat.
6. Add the cayenne pepper and cook for 1 minute, stirring constantly.
7. Stir in the spicy tomato sauce and bring to a simmer.
8. Reduce the heat to low and let the sauce simmer for 5-7 minutes, stirring occasionally.
9. To serve, place the roasted potatoes on a plate and spoon the spicy sauce over the top.
10. Garnish with chopped parsley and serve immediately.

Greek Stuffed Grape Leaves With Feta

Delicious Greek dish with grape leaves and feta cheese.

Ingredients

• 20 grape leaves
• 1 cup cooked rice
• 1/2 cup crumbled feta cheese
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• 2 tablespoons olive oil
• 1 teaspoon lemon zest
• Salt and pepper to taste

Instructions

1. Start by preparing the grape leaves, rinsing them in cold water and cutting off the stems.
2. In a large bowl, mix together the cooked rice, crumbled feta cheese, chopped parsley, chopped dill, olive oil, lemon zest, salt, and pepper.
3. Lay a grape leaf flat on a work surface, with the stem end facing you.
4. Place about 1 tablespoon of the rice mixture in the center of the grape leaf.
5. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package.
6. Repeat with the remaining grape leaves and filling.
7. Place the stuffed grape leaves in a large pot, seam-side down, in a single layer.
8. Add enough water to cover the grape leaves and bring to a boil.
9. Reduce the heat to low, cover the pot, and simmer for 20-25 minutes, or until the grape leaves are tender.
10. Serve the stuffed grape leaves warm, garnished with lemon wedges.

Thai Spring Rolls With Peanut Sauce

Crispy Thai spring rolls served with a creamy peanut sauce.

Ingredients

• 2 cups mixed vegetables
• 1 cup cooked shrimp
• 1/2 cup chopped cilantro
• 1/4 cup chopped scallions
• 2 cloves garlic
• 1 tablespoon soy sauce
• 1 tablespoon oyster sauce
• 1 package spring roll wrappers
• Peanut sauce
• Vegetable oil

Instructions

1. Fill a large bowl with warm water.
2. Place a spring roll wrapper in the water for 10-15 seconds.
3. Remove the wrapper and place it on a flat surface.
4. Arrange 1/4 cup of mixed vegetables, 1/4 cup of cooked shrimp, and a sprinkle of cilantro and scallions in the center of the wrapper.
5. Fold the bottom half of the wrapper over the filling, then fold in the sides and roll up the wrapper to form a tight cylinder.
6. Repeat with the remaining wrappers and filling.
7. Heat 2-3 inches of vegetable oil in a large skillet over medium-high heat.
8. Fry the spring rolls until golden brown, about 3-4 minutes per side.
9. Serve the spring rolls with peanut sauce for dipping.

German Bratwurst With Sauerkraut and Mustard

German Bratwurst With Sauerkraut and Mustard is a classic combination.

Ingredients

• 4 German bratwurst sausages
• 1 large onion, sliced
• 2 cloves of garlic, minced
• 1 cup sauerkraut, drained and rinsed
• 1 tablespoon caraway seeds
• 1 tablespoon brown sugar
• 1 tablespoon Dijon mustard
• 1 teaspoon ground black pepper
• Salt, to taste
• 4 hoagie rolls
• Mustard, for serving

Instructions

1. Grill the bratwurst sausages over medium heat, turning occasionally, until browned and cooked through.
2. In a large skillet, cook the sliced onion over medium heat until caramelized and golden brown.
3. Add the minced garlic to the skillet and cook for 1 minute, until fragrant.
4. Stir in the sauerkraut, caraway seeds, brown sugar, Dijon mustard, salt, and pepper, and cook for 2-3 minutes, until the sauerkraut is heated through.
5. Slice the cooked bratwurst sausages and serve on hoagie rolls with the sauerkraut mixture and a side of mustard.
6. Serve immediately and enjoy.

French Onion Soup With Croutons and Cheese

Rich, savory French onion soup with croutons and melted cheese.

Ingredients

• 3 large onions
• 2 tablespoons butter
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 cups beef broth
• 2 cups grated cheese
• 1 baguette
• 1/4 cup olive oil

Instructions

1. Slice the onions and sauté them in butter until caramelized.
2. Add salt, pepper, and beef broth to the onions and simmer for 10 minutes.
3. Preheat the broiler and slice the baguette into 1/2-inch thick rounds.
4. Drizzle olive oil over the bread slices and toast until crispy.
5. Assemble the soup by placing toasted bread slices on top of the onion mixture.
6. Sprinkle grated cheese over the bread and broil until melted and bubbly.
7. Serve the soup hot, garnished with additional cheese and croutons if desired.

Moroccan Chicken Tagine With Olives and Preserved Lemons

Aromatic Moroccan stew made with chicken, olives, and preserved lemons.

Ingredients

• 2 lbs boneless chicken thighs
• 2 medium onions, chopped
• 2 cloves garlic, minced
• 1 cup pitted green olives
• 1/4 cup chopped preserved lemons
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp ground cinnamon
• 1/2 tsp ground turmeric
• 1/2 tsp cayenne pepper
• Salt and pepper, to taste
• 2 tbsp olive oil
• 2 cups chicken broth
• Fresh parsley, chopped

Instructions

1. Heat olive oil in a large clay or ceramic tagine or Dutch oven over medium heat.
2. Add the chopped onions and cook until they are softened and lightly browned.
3. Add the minced garlic and cook for 1 minute, stirring constantly.
4. Add the chicken to the pot and cook until it is browned on all sides.
5. Add the cumin, coriander, cinnamon, turmeric, and cayenne pepper, and stir to combine.
6. Add the green olives, preserved lemons, salt, and pepper, and stir to combine.
7. Pour in the chicken broth and bring the mixture to a boil.
8. Reduce the heat to low, cover the pot, and simmer for 30 minutes, or until the chicken is cooked through.
9. Taste and adjust the seasoning as needed.
10. Garnish with chopped fresh parsley and serve over couscous or rice.

Peruvian Ceviche With Corn and Potatoes

Peruvian Ceviche With Corn and Potatoes is an invigorating seafood dish.

Ingredients

• 1 pound of fresh seafood
• 1/2 cup of freshly squeezed lime juice
• 1/4 cup of chopped red onion
• 1/4 cup of chopped fresh cilantro
• 1/2 cup of corn kernels
• 1/2 cup of diced potatoes
• Salt and pepper to taste

Instructions

1. Cut the seafood into small pieces and place them in a large bowl.
2. Pour the lime juice over the seafood and mix well.
3. Add the chopped red onion, cilantro, corn kernels, and diced potatoes to the bowl.
4. Season with salt and pepper to taste.
5. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes.
6. Serve the ceviche cold, garnished with additional cilantro if desired.

Swedish Meatballs With Lingonberry Jam

Tender Swedish meatballs served with sweet lingonberry jam.

Ingredients

• 1 pound ground beef
• 1/2 cup all-purpose flour
• 1/2 cup milk
• 1 egg
• 1/4 cup finely chopped onion
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon nutmeg
• 1/4 teaspoon allspice
• Lingonberry jam

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large mixing bowl, combine ground beef, flour, milk, egg, onion, garlic, salt, pepper, nutmeg, and allspice.
3. Mix everything together with your hands or a wooden spoon until just combined.
4. Use your hands to shape the mixture into small meatballs, about 1 1/2 inches (3.8 cm) in diameter.
5. Place the meatballs on a baking sheet lined with parchment paper.
6. Bake the meatballs in the preheated oven for 12-15 minutes, or until cooked through.
7. While the meatballs are baking, heat some lingonberry jam in a small saucepan over low heat.
8. Once the meatballs are done, remove them from the oven and let them cool for a few minutes.
9. Serve the meatballs with the warm lingonberry jam spooned over the top.

Australian Meat Pies With Ketchup and Relish

Savory Australian meat pies filled with ground beef and topped with ketchup and relish.

Ingredients

• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 cup beef broth
• 2 tablespoons tomato paste
• 2 tablespoons all-purpose flour
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon paprika
• 2 cups puff pastry, thawed
• 1/2 cup ketchup
• 1/4 cup relish

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large pan, cook the ground beef over medium-high heat until browned, breaking it up into small pieces.
3. Add the diced onion and minced garlic to the pan and cook until the onion is translucent.
4. Stir in the beef broth, tomato paste, flour, salt, black pepper, and paprika, and bring the mixture to a boil.
5. Reduce the heat to low and simmer the mixture for 10 minutes, stirring occasionally.
6. Roll out the puff pastry on a floured surface to a thickness of about 1/8 inch.
7. Spoon the meat mixture into the center of the pastry, leaving a 1-inch border around the edges.
8. Brush the edges of the pastry with a little water, then fold the pastry over the filling to form a pie shape.
9. Brush the top of the pie with a little water and cut a few slits in the top to allow steam to escape.
10. Bake the pie for 25-30 minutes, or until the pastry is golden brown.
11. Serve the pie hot, topped with ketchup and relish.

Conclusion

As you finish this global feast, it’s no coincidence that your taste buds are doing the touchdown dance – you’ve scored big with these 16 international Super Bowl recipes, discovering flavors that coincidentally complement each other, like kimchi and teriyaki, creating a culinary championship that’ll leave you craving more.