10 Foods From Nations That Are No Longer Existing

History isn’t just written in books—it’s also simmered in pots, spiced in sauces, and served on plates. While empires rise and fall, their culinary legacies often outlast their political boundaries. Many modern dishes owe their origins to once-mighty countries that no longer exist, either absorbed into new nations or broken apart through conflict, colonization, or evolution. In this article, we’ll explore 10 iconic foods that hail from countries that have disappeared from the world map—but not from our kitchens.

1. Austro-Hungarian Goulash – Austria-Hungary (1867–1918)

The Austro-Hungarian Empire stretched across much of Central and Eastern Europe, encompassing a mix of cultures. One of the most beloved dishes associated with the empire is goulash, particularly the Hungarian version that became popular throughout the empire.

A hearty stew made from beef, onions, paprika, and other spices, goulash was a peasant dish that gained imperial popularity. Though Hungary still exists, the larger empire that once spread goulash through Vienna to the Balkans no longer does.

Try it if you like: Spicy, slow-cooked comfort food that tells a story.

2. Ottoman Baklava – Ottoman Empire (1299–1922)

Baklava, a rich dessert made from layers of filo dough, nuts, and honey or syrup, is often claimed by modern countries like Turkey, Greece, and Lebanon. But the dish gained its widespread fame under the Ottoman Empire, which controlled much of the Middle East, North Africa, and Southeastern Europe.

The empire’s cosmopolitan nature meant that baklava was adapted across many regions, and it became a symbol of luxury in Ottoman court cuisine.

Fun fact: In the Ottoman palace, baklava was often served during Ramadan as part of a lavish feast.

3. Yugoslav Ćevapi – Yugoslavia (1918–1992)

Yugoslavia no longer exists, but its influence can still be tasted in the Balkans. Ćevapi—grilled minced meat sausages—were popular across the country and remain beloved in Bosnia, Serbia, Croatia, and beyond.

Originally brought to the Balkans via Ottoman influence, ćevapi evolved into a distinct regional specialty. Served with flatbread, raw onions, and ajvar (a red pepper relish), this dish is still a street food staple across the region.

Why it matters: It’s a culinary reminder of the region’s shared cultural history.

4. Prussian Königsberger Klopse – Kingdom of Prussia (1525–1947)

The Kingdom of Prussia was a powerful German state that played a key role in the unification of Germany. Though the kingdom ceased to exist after World War II, its culinary traditions linger, especially in dishes like Königsberger Klopse—meatballs in a white sauce with capers.

Named after the East Prussian city of Königsberg (now Kaliningrad, Russia), the dish is still popular in parts of Germany and showcases the once-distinctive cuisine of the region.

Taste profile: Savory with a tangy, creamy twist.

5. Tibetan Momo – Tibet (as a sovereign entity before 1951)

Tibet is now part of China, but it once existed as an independent region with its own government, religion, and food traditions. One of the most iconic Tibetan dishes is the momo—steamed dumplings filled with meat or vegetables, often served with spicy sauce.

While momos are now popular across Himalayan regions like Nepal and Bhutan, their roots lie in pre-1951 Tibet and reflect the simplicity and warmth of Tibetan cooking.

Cultural note: Momos are especially popular during Losar, the Tibetan New Year.

6. Soviet Olivier Salad – Soviet Union (1922–1991)

Named after the French chef Lucien Olivier, who worked in Moscow, this salad became a symbol of Soviet holiday cuisine. A typical Olivier Salad includes diced potatoes, eggs, carrots, peas, pickles, and bologna or ham, all mixed with mayonnaise.

Though the USSR no longer exists, Olivier Salad is still a centerpiece in former Soviet republics during New Year celebrations.

Sociopolitical twist: The humble ingredients reflect Soviet-era constraints and ingenuity.

7. Rhodesian Sadza – Rhodesia (1965–1979)

Before becoming modern-day Zimbabwe, the country was known as Rhodesia—a name associated with British colonial rule. During that time, one staple food persisted among native populations: sadza—a thick maize porridge eaten with meat or vegetables.

Sadza was, and still is, a comfort food and daily sustenance for many Zimbabweans. While the name Rhodesia is now defunct and controversial, the dish remains a cornerstone of local diets.

Modern relevance: It’s still eaten daily in Zimbabwe and parts of Southern Africa.

8. East German Soljanka – East Germany (1949–1990)

Soljanka, a spicy-sour soup originally from Eastern Europe and Russia, became incredibly popular in East Germany after WWII. With limited access to ingredients, East Germans adopted and adapted this Russian dish into their daily cuisine.

Made with pickles, sausage, tomatoes, and various leftovers, soljanka symbolized creativity in scarcity. Though East Germany merged with the West in 1990, soljanka remains a nostalgic comfort food in the east.

Taste note: A curious blend of sour and savory, born from rationing.

9. Szechuan Hotpot – Republic of China (Mainland, 1912–1949)

Before the People’s Republic of China was established in 1949, mainland China was governed by the Republic of China. During that era, Szechuan hotpot rose in popularity, especially in the Chongqing and Chengdu regions.

Szechuan hotpot—featuring spicy, numbing broths with beef, vegetables, and tofu—is rooted in this period, though the Republic of China now only governs Taiwan. The dish’s fiery essence remains a signature of Sichuan cuisine.

Spice lovers’ dream: The numbing sensation comes from Sichuan peppercorns.

10. Mughlai Biryani – Mughal Empire (1526–1857)

The Mughal Empire, which ruled much of the Indian subcontinent, left a profound culinary legacy. Among its richest contributions is Mughlai biryani—a rice dish infused with saffron, ghee, nuts, and marinated meats.

The Mughal emperors brought Persian and Central Asian influences to Indian cuisine, and their royal kitchens birthed dishes still celebrated across South Asia today.

Decadent and complex: Each bite is layered with history and flavor.