15 Exotic Valentine’s Day Recipes From Around the World You Must Try

You’re looking for a unique Valentine’s Day experience. Try exotic recipes from around the world, like Moroccan Chicken Tagine or Indian Butter Chicken. They offer exciting flavors and techniques. You’ll discover more, including Brazilian and Turkish delights.

1. Romantic Japanese Sakura Mochi

Soft and chewy Sakura Mochi filled with sweet red bean paste.

Ingredients

• 2 cups of Japanese mochigome rice
• 2 cups of water
• 1/2 cup of red bean paste
• 1/4 cup of granulated sugar
• 1/4 teaspoon of salt
• Food coloring (pink)
• Pickled cherry blossoms for garnish

Instructions

1. Rinse the Japanese mochigome rice thoroughly and soak it in water for 4 hours.
2. Drain the water and add 2 cups of fresh water to the rice.
3. Cook the rice according to the package instructions or using a rice cooker.
4. Pound the cooked rice with a large mortar and pestle until it becomes a sticky dough.
5. Knead the dough until it is smooth and pliable.
6. Divide the dough into small balls and flatten each ball slightly.
7. Place a small spoonful of red bean paste in the center of each flattened dough.
8. Fold the dough over the filling to form a triangle or oval shape.
9. Serve the Sakura Mochi with pickled cherry blossoms and a sprinkle of granulated sugar.

2. Moroccan Chicken Tagine With Preserved Lemons

Moroccan Chicken Tagine With Preserved Lemons is a flavorful and aromatic dish.

Ingredients

• 2 lbs boneless, skinless chicken thighs
• 2 medium onions, chopped
• 2 cloves of garlic, minced
• 1 tablespoon grated fresh ginger
• 1 tablespoon olive oil
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground turmeric
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 preserved lemons, chopped
• 2 cups chicken broth
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh cilantro

Instructions

1. Heat the oil in the bottom of a clay or ceramic tagine or a large Dutch oven over medium heat.
2. Add the onions and cook, stirring occasionally, until they are softened and lightly browned, about 8 minutes.
3. Add the garlic and ginger to the pot and cook, stirring constantly, for 1 minute.
4. Add the cumin, paprika, cinnamon, turmeric, salt, and pepper to the pot and cook, stirring constantly, for 1 minute.
5. Add the chicken to the pot and cook, stirring occasionally, until it is browned on all sides, about 5-7 minutes.
6. Add the preserved lemons, chicken broth, parsley, and cilantro to the pot and stir to combine.
7. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, until the chicken is cooked through and the meat is tender, about 30-40 minutes.
8. Serve the chicken and sauce over couscous or rice, garnished with additional parsley and cilantro if desired.

3. Brazilian Coconut Rice Pudding

Creamy Brazilian Coconut Rice Pudding is a sweet and comforting dessert.

Ingredients

• 1 cup uncooked white rice
• 3 cups coconut milk
• 1 cup water
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 1/4 cup shredded coconut
• 2 tablespoons unsalted butter

Instructions

1. Rinse the rice in a fine mesh strainer and drain well.
2. In a medium saucepan, combine the rice, coconut milk, water, sugar, and salt.
3. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
4. Reduce the heat to low, cover, and simmer for 18-20 minutes or until the rice is tender.
5. Stir in the vanilla extract and shredded coconut.
6. Remove the saucepan from the heat and let it cool slightly.
7. Stir in the unsalted butter until melted and well combined.
8. Transfer the pudding to individual serving cups or a large serving dish.
9. Chill in the refrigerator for at least 2 hours before serving.
10. Serve cold, garnished with toasted coconut flakes if desired.

4. Indian Butter Chicken for Two

Rich and creamy Indian Butter Chicken for a romantic dinner.

Ingredients

• 1 1/2 pounds boneless chicken breast or thighs
• 1/2 cup plain yogurt
• 2 tablespoons lemon juice
• 2 tablespoons ghee or vegetable oil
• 2 teaspoons garam masala
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 large onions, thinly sliced
• 2 cloves garlic, minced
• 2 medium tomatoes, diced
• 2 tablespoons butter
• 2 tablespoons all-purpose flour
• 1 cup chicken broth
• Fresh cilantro, for garnish

Instructions

1. In a large bowl, whisk together yogurt, lemon juice, garam masala, cumin, coriander, cayenne pepper, salt, and black pepper.
2. Add the chicken to the bowl and mix until the chicken is well coated with the marinade.
3. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes or up to 2 hours.
4. Heat 1 tablespoon of ghee or oil in a large skillet over medium-high heat.
5. Remove the chicken from the marinade and cook until browned and cooked through, about 6-8 minutes.
6. Transfer the chicken to a plate and set aside.
7. In the same skillet, heat another tablespoon of ghee or oil over medium heat.
8. Add the sliced onions and cook, stirring occasionally, until they are lightly browned and caramelized, about 8-10 minutes.
9. Add the minced garlic and cook for 1 minute, stirring constantly.
10. Stir in the diced tomatoes and cook for 2-3 minutes, until they start to break down.
11. Add the butter to the skillet and stir until melted.
12. Sprinkle the flour over the onions and tomatoes, stirring to combine.
13. Cook for 1 minute, stirring constantly.
14. Gradually stir in the chicken broth and bring the mixture to a simmer.
15. Return the chicken to the skillet and stir to coat with the sauce.
16. Reduce the heat to low and simmer, exposed, until the sauce has thickened and the chicken is fully coated, about 5-7 minutes.
17. Garnish with fresh cilantro and serve over basmati rice or with naan bread.

5. Thai Green Curry With Shrimp and Vegetables

Delicate Thai green curry with shrimp and vegetables in a creamy sauce.

Ingredients

• 2 tablespoons vegetable oil
• 2 cloves garlic, minced
• 1 tablespoon grated ginger
• 2 tablespoons Thai green curry paste
• 2 cups mixed vegetables
• 1 pound large shrimp, peeled and deveined
• 1 can coconut milk
• 1 cup chicken broth
• 1 teaspoon fish sauce
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• Fresh basil leaves, chopped

Instructions

1. Heat oil in a large skillet over medium-high heat.
2. Add garlic and ginger and cook for 1 minute.
3. Add curry paste and cook for 1 minute, stirring constantly.
4. Add mixed vegetables and cook until tender.
5. Add shrimp and cook until pink and fully cooked.
6. Pour in coconut milk, chicken broth, fish sauce, salt, and pepper.
7. Stir well and bring to a simmer.
8. Reduce heat to low and cook for 5 minutes.
9. Taste and adjust seasoning as needed.
10. Garnish with chopped basil leaves and serve hot.

6. Spanish Paella Valenciana With Saffron

Savory Spanish Paella Valenciana With Saffron is a classic Valentine’s Day dish.

Ingredients

• 1 cup uncooked Calasparra rice
• 2 tablespoons olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 pound chorizo, sliced
• 1 pound chicken, cut into bite-sized pieces
• 1 cup mixed seafood
• 1 teaspoon saffron threads
• 1 teaspoon smoked paprika
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 2 cups chicken broth

Instructions

1. Heat the olive oil in a large paella pan or skillet over medium-high heat.
2. Add the diced onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for 1 minute, until fragrant.
4. Add the sliced chorizo and cook until browned, about 5 minutes.
5. Add the chicken and cook until browned, about 5-7 minutes.
6. Add the mixed seafood and cook until pink and cooked through, about 5 minutes.
7. Add the Calasparra rice, saffron threads, smoked paprika, salt, and black pepper, stirring to combine.
8. Add the chicken broth and bring to a boil.
9. Reduce the heat to low, cover, and simmer for 20-25 minutes, or until the rice is cooked and the liquid has been absorbed.
10. Remove from heat and let rest for 5 minutes before serving.

7. French Vanilla Crème Brûlée

Rich French Vanilla Crème Brûlée with caramelized sugar topping.

Ingredients

• 2 cups heavy cream
• 1 cup granulated sugar
• 1/2 cup whole milk
• 1/4 teaspoon salt
• 1/2 teaspoon vanilla extract
• 3 large egg yolks
• 1/4 cup granulated sugar for caramelizing

Instructions

1. Preheat oven to 300°F.
2. In a medium saucepan, whisk together cream, sugar, milk, and salt.
3. Cook over medium heat, stirring occasionally, until sugar dissolves and mixture simmers.
4. In a small bowl, whisk together egg yolks and vanilla extract.
5. Gradually add warm cream mixture to egg yolks, whisking constantly.
6. Pour mixture into 4-6 ramekins or small baking dishes.
7. Place ramekins in a large baking dish and add hot water to come halfway up sides.
8. Bake for 25-30 minutes or until set.
9. Remove from water bath and let cool to room temperature.
10. Cover and refrigerate for at least 2 hours or overnight.
11. Just before serving, sprinkle a thin layer of granulated sugar over top of each ramekin.
12. Caramelize sugar with a kitchen torch or under broiler.

8. Chinese Steamed Dumplings With Sweet Chili Sauce

Delicate Chinese dumplings filled with pork and vegetables, served with sweet chili sauce.

Ingredients

• 2 cups all-purpose flour
• 2 tablespoons cornstarch
• 1/4 teaspoon salt
• 1/4 teaspoon sugar
• 1/2 cup warm water
• 1/2 pound ground pork
• 1/2 cup finely chopped cabbage
• 1/2 cup finely chopped scallions
• 2 cloves garlic, minced
• 1/4 cup sweet chili sauce
• Sesame oil and soy sauce for dipping

Instructions

1. In a large mixing bowl, combine flour, cornstarch, salt, and sugar.
2. Gradually add in the warm water and mix until a dough forms.
3. Knead the dough for 10 minutes until it becomes smooth and elastic.
4. Divide the dough into small balls, about the size of a small egg.
5. Roll out each ball of dough into a thin circle.
6. Place a tablespoon of ground pork in the center of each dough circle.
7. Add a few pieces of chopped cabbage, scallions, and garlic on top of the pork.
8. Fold the dough over the filling to form a half-moon shape and press the edges together to seal the dumpling.
9. Repeat with the remaining dough and filling.
10. Place the dumplings in a steamer lined with parchment paper.
11. Steam the dumplings over boiling water for 10-15 minutes.
12. Serve the dumplings hot with sweet chili sauce for dipping.

9. Italian Tiramisu With Espresso and Mascarpone

Italian Tiramisu is a creamy dessert made with espresso and mascarpone.

Ingredients

• 12-16 ladyfingers
• 1 cup of mascarpone cheese
• 1/2 cup of granulated sugar
• 2 large egg yolks
• 1/2 cup of espresso
• 1/4 cup of unsweetened cocoa powder
• 1 teaspoon of vanilla extract

Instructions

1. In a large bowl, combine mascarpone cheese, granulated sugar, and egg yolks, and mix until smooth.
2. In a separate bowl, brew the espresso and let it cool.
3. Dip each ladyfinger into the cooled espresso for 3-5 seconds on each side.
4. In a large serving dish, create a layer of ladyfingers.
5. Spread half of the mascarpone mixture over the ladyfingers.
6. Repeat the layers, starting with the ladyfingers, then the mascarpone mixture.
7. Dust the top of the tiramisu with cocoa powder and vanilla extract.
8. Refrigerate for at least 3 hours before serving.

10. Mexican Chiles Rellenos With Queso Fresco

Mexican Chiles Rellenos With Queso Fresco is a roasted poblano pepper filled with cheese.

Ingredients

• 4 large poblano peppers
• 1/2 cup queso fresco
• 1/4 cup chopped onion
• 1/4 cup chopped fresh cilantro
• 1 minced garlic clove
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 400°F (200°C).
2. Roast the poblano peppers in the oven for 30-40 minutes, or until the skin is blistered and charred.
3. Remove the peppers from the oven and let them cool down.
4. Once cool enough to handle, peel off the skin, remove the seeds, and cut a slit down one side of each pepper.
5. In a bowl, mix together queso fresco, chopped onion, cilantro, garlic, salt, and pepper.
6. Stuff each pepper with the cheese mixture through the slit.
7. Heat the olive oil in a large skillet over medium heat.
8. Place the stuffed peppers in the skillet and cook for 2-3 minutes on each side, or until heated through.
9. Serve the chiles rellenos hot.

11. Greek Stuffed Grape Leaves With Lemon and Herbs

Delicious Greek stuffed grape leaves with a burst of lemon and herbs.

Ingredients

• 20 grape leaves
• 1 cup cooked rice
• 1 cup ground meat
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup chopped fresh parsley
• 1 cup chopped fresh dill
• 2 lemons, juiced
• 2 tbsp olive oil
• Salt and pepper to taste

Instructions

1. Start by preparing the grape leaves, rinsing them in cold water and removing the stems.
2. In a large bowl, combine the cooked rice, ground meat, onion, garlic, parsley, dill, salt, and pepper, and mix well.
3. Lay a grape leaf flat on a work surface, with the stem end facing you, and place a tablespoon of the rice mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll the leaf into a neat package, repeating with the remaining leaves and filling.
5. In a large pot, combine the rolled grape leaves, seam-side down, in a single layer, and drizzle with olive oil and lemon juice.
6. Add enough water to cover the grape leaves and bring to a boil, then reduce the heat to low and simmer for 20-25 minutes, or until the grape leaves are tender.
7. Serve the stuffed grape leaves warm, garnished with lemon wedges and fresh herbs.

12. Turkish Delight With Rosewater and Pistachios

Turkish Delight With Rosewater and Pistachios is a sweet and fragrant dessert.

Ingredients

• 1 cup granulated sugar
• 1/2 cup cornstarch
• 1 cup water
• 1/4 teaspoon salt
• 1/2 teaspoon rosewater
• 1/4 cup chopped pistachios
• Food coloring (optional)

Instructions

1. Combine the sugar, cornstarch, and salt in a medium saucepan.
2. Gradually add in the water, whisking to prevent lumps.
3. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
4. Reduce the heat to low and simmer for 10-15 minutes, or until the mixture thickens.
5. Remove from heat and stir in the rosewater and pistachios.
6. Pour the mixture into a greased 8-inch square baking dish.
7. Allow to cool and set at room temperature.
8. Once set, cut into small squares and serve.

13. South African Bobotie With Beef and Apricots

South African Bobotie With Beef and Apricots is a savory meat pie.

Ingredients

• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup dried apricots, chopped
• 1 teaspoon curry powder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon turmeric
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 2 eggs
• 1 cup milk
• 2 slices white bread, cubed

Instructions

1. Preheat oven to 350°F.
2. Cook the ground beef in a pan until browned, breaking it up into small pieces.
3. Add the onion, garlic, apricots, curry powder, salt, pepper, and turmeric to the pan and cook until the onion is softened.
4. Stir in the flour and cook for 1 minute.
5. Remove the pan from the heat and stir in the butter until melted.
6. In a separate bowl, whisk together the eggs and milk.
7. Add the bread cubes to the egg mixture and stir until the bread is well coated.
8. Grease a 9×13 inch baking dish with butter.
9. Add the beef mixture to the baking dish and top with the bread mixture.
10. Bake for 35-40 minutes, or until the top is golden brown.

14. Russian Beef Stroganoff With Sour Cream and Dill

Classic Russian dish with sautéed beef and sour cream sauce.

Ingredients

• 1 pound beef strips
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 cup mushrooms, sliced
• 1 tablespoon tomato paste
• 2 tablespoons Dijon mustard
• 1 teaspoon paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 8 ounces sour cream
• 2 tablespoons chopped fresh dill
• 1 cup cooked egg noodles
• 2 tablespoons vegetable oil

Instructions

1. Cook the egg noodles according to package instructions and set aside.
2. In a large skillet, heat the oil over medium-high heat and sauté the beef until browned.
3. Add the onion and garlic to the skillet and cook until the onion is translucent.
4. Add the mushrooms, tomato paste, mustard, paprika, salt, and pepper to the skillet and cook for 2-3 minutes.
5. Stir in the sour cream and bring the mixture to a simmer.
6. Reduce the heat to low and let the sauce simmer for 2-3 minutes or until it thickens.
7. Stir in the chopped fresh dill and cook for an additional minute.
8. Serve the beef and sauce over the cooked egg noodles.

15. Peruvian Lomo Saltado With Beef and Fried Potatoes

Peruvian Lomo Saltado combines beef, fried potatoes, and vegetables in a savory stir-fry.

Ingredients

• 1 pound beef strips
• 2 large potatoes
• 1 onion
• 2 tomatoes
• 2 cloves garlic
• 1 tablespoon soy sauce
• 1 tablespoon vinegar
• 1 teaspoon ground cumin
• Salt and pepper to taste
• 2 tablespoons vegetable oil

Instructions

1. Cut the potatoes into long thin strips and soak them in cold water for 30 minutes.
2. Drain the potatoes and dry them with paper towels.
3. Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat and fry the potatoes until crispy.
4. Remove the potatoes from the skillet and set them aside.
5. In the same skillet, add the remaining 1 tablespoon of vegetable oil and cook the beef strips until browned.
6. Add the onion, tomatoes, and garlic to the skillet and cook until the vegetables are tender.
7. Add the soy sauce, vinegar, and cumin to the skillet and stir to combine.
8. Return the fried potatoes to the skillet and stir to combine with the beef and vegetables.
9. Season with salt and pepper to taste.
10. Serve the Lomo Saltado hot, garnished with chopped fresh cilantro if desired.

Conclusion

You’ll be astounded by the explosion of flavors in these 15 exotic Valentine’s Day recipes – it’s a culinary journey that will leave you utterly breathless and begging for more, with dishes so divine they’ll make your taste buds do the tango!