Play the ball, not the player. In this thread, the ball is regional dishes or specialties.
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I want to know who would claim the paternity/ authorship of theâŠstew!!! Letâs see: stew (English), stufato (Italian), eintopf (German), pörkölt (Hungarian), stoofpot (Dutch), gulasz (Polish), ensopado (Portuguese), ama fuud (Somali), gĂŒveç (Turkish) etc etc
Add the Greek Stifado 
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Er excuse me. Ragoût!
And it likely predates sandwiches.
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Add the Balkan Ghivetch
However, isnât it possible that things like adding vegetables and meat over the fire could have been discovered simultaneously and independently across multiple geographies? Sort of like âwho invented pizza?â Well, flatbread with toppings was probably invented across the whole world, but the Neapolitans took the challenge and simply made the best one
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Pottage. A continously-cooking pot thatâs just added to with whatever new ingredients youâve managed to hunt or gather today. Predates any of the national boundaries by tens of thousands of years.
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Which is a cousin of the pinsa.
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Letâs face it - tomatoes come from South America anyway so no long-term connection with Italy.
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Ace nails it. Particularly the bit about the âalrightâ. Itâs not a question, you know Yorkshire folk, theyâre telling you what they know is correct.
Think of it like a public service.
Edit : I know Peter Kay is from the wrong side of the Pennines, I was thinking of my own upbringing.
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Speak for yourself.
That slip in the tram today must have injured your head. Check with a doctor
Almost but not quite entirely unlike fish ân Chips. Get rid of the sissy sauce Tatar (that is so wrong on so many levels) chuck the lemon and replace with malt vinegar and HP sauce with real white bread for the butties and a cuppa then get back to me.
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HP sauce with fish and chips is just wrong on so many levels in my opinion.
Iâd lose the tartar sauce and lemon and add vinegar and it would be pretty much perfect for me.
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And also the Pide.
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Vinegar, ideally proper malt vinegar, none of this sissy wine stuff, is an absolute essential, whether youâre having the full plated up meal or just a bag of chips on your way home from the pub.
With the fish, ketchup wins hands-down for me. HP is too overwhelming - I still want to taste the fish - and tartar is a fancy delicate thing that may be acceptable with restaurant plaice or Dover sole but should never darken the insides of a chippy. I was astonished the first time I saw it served with F&C in the South of England.
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Hotpot, scouse, and for a different dish Bubble & Squeak
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My point exactly. Youâll find brothers, sisters and cousins of pizza all over the world where people grew wheat. The most simple and natural thing to do with dough is to top it with something edible thats readily available around you and bake it. Flatbreads with toppings were consumed by the ancient Egyptians, Romans and Greeks. So, who âinventedâ it is simply a stupid question. Who makes it BETTER is a very relevant question:)
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De gustibus and all thatâŠ
It wasnât really a question, I was pointing out that some dishes are so common that most people must have figured out how to make them on their ownâŠhence who âinventedâ this or that is neither here nor there.
Cranachan, Cullen skink, tablet, cock-a-leekieâŠI did have some wonderful food in my Scottish boarding school.
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