A favorite snack of Stade Renna’s Football Club supporters, this Breton classic consists of a buckwheat crepe (galette) wrapped around a grilled pork sausage. Popular throughout northern France, the galette-saucisse was invented in the 19th century and remains true to its original recipe. The addition of spices is largely frowned upon, although this tasty treat is sometimes served with caramelized yellow onions for added flavor.

2: -Halifax Donair, Canada

The official dish of the Nova Scotia town, the Halifax Donair was invented in the 1970s by Greek immigrant and restaurateur Peter Gameulakos as a take on the classic Greek gyros (also on our list). The traditional dish wasn't popular with his customers, so he experimented a bit before finding the perfect combination for Halifax residents:

a patty filled with roast beef, tomatoes, and onions, and tossed in a sweet, garlicky Donair sauce.

3: -The Gatsby, South Africa

The best way to improve an already delicious sandwich? Top it with fries. This may be one of the reasons why Gatsby is so popular in Cape Town! So big that you'll (probably) need more than one person to finish it, Gatsby Fries combines fries with fried calamari, grilled chicken, sausages or steak, plus pickles and peri-peri sauce all in one. The Gatsby has been around since 1976 and is a popular hangover cure among locals.

4: -Cornish pasty, England, United Kingdom.

The defining dish of Cornwall, a county on the southwest coast of England, the Cornish pasty is so important that it has been granted protected status by the European Commission. This comforting parcel consists of a buttery short crust pastry filled with potatoes, ground beef and parsnips, and dates back to the 13th century.

5: -Korokke, Japan

Korokke, the Japanese equivalent of the French croquette (which was introduced to the country in the 19th century), is a staple food found in butcher shops across the country. The hot breakfast is made by rolling mashed potatoes, minced meat, seafood and scallions into a patty, coated in breadcrumbs and then deep-fried. Sales of korokke soar during typhoon season, when people enjoy them while sheltering at home.

6: -Tequeno, Colombia and Venezuela

Battered and fried cheese sticks – what’s not to love? These delicious melted morsels, which originated in Venezuela but are also popular in Colombia, can be a delicious snack or a full meal. The cheese used is usually queso blanco, a semi-hard cheese that melts into a delicious, salty interior.

7: -Beef patty, Jamaica

Not to be confused with the hamburger, this Jamaican staple is made by wrapping a semicircle of puff pastry (tinted with turmeric or egg yolk) topped with seasoned ground beef, spices and stuffed Scotch bonnet peppers. A variation on the Cornish pasty (introduced from Britain), beef patties have a loyal following in Britain and Canada, where the Caribbean population is large.

8: -Arancini, Italy

Thought to have been invented in the 10th century, arancini are balls of arborio rice filled with meat, herbs and cheese, coated in breadcrumbs and deep-fried. Much loved in Sicilian cuisine, arancini are typically made with mozzarella, beef ragù, basil, mushrooms and eggplant. You can find arancini as far north as Rome, but they are especially ubiquitous in southern Italy.

9: -Bagel, many places

Introduced from Eastern Europe in the 19th century, bagels have a golden, chewy crust and a soft, dense interior, and are a variety of sweet rolls and come in delicious flavors:

blueberry is the most popular in the U.S., where more than 200 million bagels are eaten every year.

10: -Fried chicken sandwich, USA

One of the world's most ordered fast food dishes is a fusion of English, Scottish and American influences. Englishman John Montagu, 4th Earl of Sandwich, was the first to eat meat in bread. Scotland's first fried chicken was breaded; and Americans spiced up the dish and added a loaf of bread. The first fried chicken sandwich sold by a fast-food chain was Chick-fil-A's Original Chicken Sandwich: a buttered toasted bun, a breaded chicken breast and two pickles. The recipe hasn't changed since its inception in 1964.

11: -Elote, Mexico

Elotes, or Mexican street corn, is ubiquitous in Mexico, where its history dates back centuries. Its popularity has spread to the United States, and especially to Southern California, where ready-made corn flies from food trucks and market stands.

12: -Bocadillo, Spain

In every Spanish delicatessen, café or tapas bar, there will almost certainly be bocadillos. Considered by locals to be the essence of Spanish life, these simple sandwiches are served on white baguette-style bread (pan de Molde) and filled with Spanish cold cuts, cheeses, Spanish tortillas (tortillas) or fresh vegetables. With their soft, chewy interior and crispy exterior, bocadillos are usually enjoyed as part of a leisurely lunch or as a snack.

13: -Falafel, Middle East

Middle Eastern falafels vary depending on where you eat them. In Egypt, they are traditionally made from broad beans, while in Palestine and KSA they are made from chickpeas, and in Israel, Jordan and Lebanon, they are made from a mixture. Whatever legumes are used, they are mixed with onions and spices and shaped into balls or fritters and then deep-fried. Crispy and tasty, falafels are a popular vegetarian snack in Europe and America, and are eaten around the world during Ramadan and Lent.

14: -Scotch Egg, UK

This fried breakfast, made by wrapping a boiled egg in sausage meat and breadcrumbs, is a common picnic or street food in Britain. While you can find them in any British supermarket (or even a petrol station), they are best bought fresh from a street stall, restaurant or pub for the best taste sensation.

15: -Arepa, Colombia and Venezuela

Arepas are a staple food in Venezuela and Colombia; in fact, they have been eaten in South America since pre-Columbian times. To make them, cornmeal is stuffed with cheese (or a hearty filling like carne asada, plantains, and beans) and then grilled, baked, or fried. While the simple cheese filling is the most popular type, many regional arepa recipes add avocado, shrimp, tomato, and salad.

16: -Lobster Roll, Canada and America

A staple of the Atlantic coast of New England and Canada, Lobster Roll makes fresh local seafood at its best during the summer months. The sandwich, first served hot in America in 1929, is made by wrapping fresh lobster meat in a bun and then tossing it with butter or mayonnaise, lemon juice, salt and pepper. In Canada, you can typically find lobster rolls at beach cafes and stands.

17: -Flag of India (Vada pav)

Vada pav is a vegetarian street food snack found everywhere in India. Packed with flavour, this hand-made delicacy is quickly cooked to order. A spicy potato fritter is deep fried and then served in a pao (soft bun) with spicy chutneys. Its popularity across India is due to Venkatesh Iyer, who founded Goli Vada Pav.

18: -Gyros, Greece

No night out in Athens is complete without a gyro: a strip filled with slow-roasted, crispy meat, vegetables, creamy tzatziki and a few fries. Originating in the 19th-century Ottoman Empire, gyros gained popularity outside Greece after World War II when Greek immigrants spread the snack around the world. In Greece, wraps are typically made with crispy pork, though chicken, lamb and beef versions are also popular.

19: -Pretzel, several places.

Synonymous with German bakers since the 12th century, the pretzel is now loved around the world. A simple dough is kneaded, boiled (to achieve a chewy crust), then salted and baked. Historically, pretzels were enjoyed during major Christian holidays.

20: -Bao, China

These pillowy buns have been enjoyed in China since the 3rd century and are also a popular snack in Singapore, Taiwan and Malaysia. Bao buns are typically split open and filled with meat, julienned vegetables and a rich, aromatic sauce, and are usually served with vinegar and soy sauce. Their global popularity has skyrocketed since the 2000s, thanks in large part to chef David Chang.

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