Hákarl

Hákarl is Iceland’s national dish. It consists of the shark meat cut into small pieces that have been cured with a particular fermentation process. For that, the shark meat is placed in special containers with holes for 3 months. It releases excess fluid saturated with urea which comes out through the container holes. After the meat has been purified from harmful substances, it is almost ready to be eaten. All that is left is to hang it to dry for four months. Yet, only a few people dare to taste it due to the pungent ammonia flavor.

Spaghetti Pie

The Spaghetti Pie recipe comes from the US state of Colorado. Its main ingredient is long pasta. The spaghetti pie has an army of fans in its homeland. Yet, the dish did not gain popularity elsewhere in the country or abroad. Many criticize the pasta pie for being too rich in calories as it contains not only spaghetti but also ground beef, eggs, cheese, and butter. Others dislike the unusual texture of pasta, which is not boiled but baked in the oven until golden and crispy.

Indigirka Salad

Indigirka was invented by Yakut chef Innokenty Tarbakhov in the middle of the 20th century. The salad is based on the traditional ethnic Yakutian dish Sheekey, which means “five minutes.” Indeed, the salad is usually cooked real quick. Its main ingredient is raw frozen fish (mainly whitefish or sockeye salmon). It is cut into cubes and dressed with onions, vegetable oil, and spices. Indigirka is served in bowls with ice. Sometimes, the salad is also accompanied by red caviar.

Fried spiders

The city of Skuon in Cambodia has long been nicknamed Spiderville because the locals eat spiders. People began eating tarantulas there in the 1970s. Since then, the recipe has changed several times with various seasonings and side dishes added. Nevertheless, many Cambodians still prefer the classic dish. According to the old recipe, spiders are breaded in flour and fried in palm oil. The delicacy is served on a bed of rice and noodles. Those who dared to taste it say that fried spiders taste like chicken.

Sklandrausis

Sklandrausis is an old Latvian dish that first appeared in the 16th century. About 10 years ago, it was included in the country's intangible heritage list. Sklandrausis is a rye tart with vegetable filling. The dough for the base of the pie is made from yeast-free flour. The filling is made from potatoes and carrots. Tarts are topped with cream and sprinkled with cinnamon. Although the dish is savory, it is still classified as a dessert and is usually served with tea.