n
A Persian dish consisting of a clear broth with meat and other ingredients such as potatoes, beans and dried lemons.
n
A popular sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry. [since c. 1650; modern spelling since 1800s]
n
A Bulgarian baked good consisting of layers of whisked eggs, pieces of cheese and phyllo.
n
A traditional Middle Eastern sweet cake, made from cooked semolina or farina soaked in simple syrup which may also contain orange flower water or rose water.
n
Alternative form of pastirma [A highly seasoned, air-dried cured beef in Ottoman cuisine.]
n
A circular leavened flatbread from Turkey.
n
An appetizer in the form of a pouch of phyllo dough with various toppings.
n
A kind of Greek beef patty or rissole.
n
A sweet and savory pie common in Moroccan cuisine, made with an outer layer of phyllo dough around a filling made of poultry, spices, and ground almonds
n
A kind of meatball from Slavic countries.
n
A small pancake, of Russian origin, made from buckwheat flour; traditionally served with melted butter, sour cream and caviar or smoked salmon.
n
A mutton or lamb soup, popular among the peoples of the Caucasus.
n
A wheat dough pancake with diced onion and poppy seed, characteristic of Lublin cuisine.
n
A Lithuanian dumpling made from grated riced potatoes, stuffed with ground meat or another filling such as cottage cheese or mushrooms.
n
A Balkan dish of grilled minced meat.
n
Deep-fried turnovers filled with ground meat and onions, a national dish of the Crimean Tatars.
n
A kind of baked cheese-flavoured roll eaten in Paraguay.
n
(Judaism) A fried dumpling made of matzo meal and filled with fruit, typically prunes, and eaten on Passover.
n
Alternative form of chremsel [(Judaism) A fried dumpling made of matzo meal and filled with fruit, typically prunes, and eaten on Passover.]
n
A traditional sausage-shaped candy originating from Georgia and made from grape must, nuts and flour.
n
A traditional Turkish dish consisting of a small pastry roll filled with feta cheese.
n
A loaf of fish, meat, or vegetables baked in a pastry shell.
n
(rare) Alternative spelling of kreplach [(plural only) Small dumplings of Eastern European origin, filled with meat or cheese and served usually in soup.]
n
A Jewish dish of roast or boiled seasoned meat and flour etc. in a casing, especially kishke.
n
A sandwich of Trinidad and Tobago, made with two bara (flat fried bread) filled with curried chickpeas.
n
By restriction, a food composed of a dough wrapper around a filling.
adj
(cooking) Alternative form of dumpoked [(cooking) Cooked in the dumpoke style.]
n
An Arab dish of eggs cooked in a pancake, bound to a meat or vegetable filling.
n
A Turkish bread pudding dessert, also found in Greece.
n
Abbreviation of fajita. [A Tex-Mex dish of strips of spicy marinated meat and/or vegetables in a soft flour tortilla, often served with salad or a savoury filling.]
n
(countable) A single falafel ball.
n
A flat baked pancake, somewhat similar to a pizza, made from chickpeas.
n
Falafel that has been pressed in a waffle iron into the form of a waffle.
n
Synonym of p'tcha (“calves'-foot jelly”)
n
A kind of cheese-filled pastry eaten in Cyprus during Easter and Ramadan.
n
A traditional Portuguese bread served at Passover and Easter.
n
A traditional Afrikaner dish of baked (or sometimes deep-fried) meatballs prepared with onion, bread, eggs, vinegar, and spices.
n
(cooking) An egg noodle in Yiddish cuisine.
n
A Greek dessert of semolina-based custard in phyllo.
n
Alternative spelling of kalbi [A Korean barbecued rib dish, usually made from beef]
n
A snack food made of baked knotted dough seasoned with garlic.
n
A spiral-shaped bread made with garlic butter.
n
An Iranian stew dish made from meat and split peas.
n
A traditional dish from the Balkans made from filo pastry and white cheese.
n
Alternative spelling of Greek yogurt [A form of yogurt that has been strained to remove the whey, resulting in lower fat content and higher protein content.]
n
A form of yogurt that has been strained to remove the whey, resulting in lower fat content and higher protein content.
n
A snack food in Eastern European Jewish cuisine, combining cracklings of chicken or goose skin with fried onions.
n
A South Asian dessert made from milk solids that are deep-fried and soaked in syrup.
n
A thickened, tomato-based Moroccan soup, popular during Ramadan.
n
A pancake-like flatbread made from fermented teff flour, a traditional food of Eritrea, Ethiopia, Somalia, Yemen, and the Nuer people of Sudan.
n
(informal, humorous) chicken soup (foodstuff)
n
Alternative form of jocoque [A dairy product based on fermented milk, typical of Mexican cuisine; strained yogurt.]
n
Alternative spelling of kaymak [A creamy dairy product, similar to clotted cream, made in the Balkans, Turkey, the Middle East, Central Asia, Iran, Afghanistan, and India. It is made from the milk of water buffalos in the East or of cows in the West.]
n
Traditional East Slavic bread shaped like a padlock or various kinds of wheels. Other Slavic nations have similar but not identical types of pastry, e.g. Czech or Slovak koláč/koláč, Polish kołacz, Bulgarian колач (kolač), Serbo-Croatian колач/kolač, etc.
n
A Greek dish of deep-fried squid.
n
A type of thin buckwheat pancake in Breton cuisine.
n
(cooking) Small cheese or herb pies in Cretan cuisine; they may be sweet or salty, and either baked or fried.
n
(Judaism) A traditional ritual dish eaten at Passover, consisting of a vegetable (typically celery or parsley) dipped in salt water or other liquid.
n
A group of various traditional yellow cheeses from Turkey and the Balkans.
n
A Greek dish of meatballs, similar to koftas
n
Alternative form of kisel (dessert). [A dessert (sometimes consumed as a drink) made from fruit or berry juice and thickened with starch, common in Slavic and Baltic countries as well as Finland.]
n
Alternative spelling of knaidel [A type of dumpling made of matzo eaten by Ashkenazi Jews during Passover.]
n
Egg dumplings or noodles used in German cuisine
n
An Eastern European Jewish, or Yiddish, snack food consisting of a dumpling covered with a shell of baked or fried dough
n
Alternative form of knishery [A knish bakery; a restaurant specializing in knishes; a knish-based food cart.]
n
(Canada, food) Korean-style deep-fried battered sausage on a stick
n
A traditional Greek dish typically consumed at Easter, consisting mainly of seasoned lamb or goat offal.
n
Alternative form of kolache [A pastry consisting of a filling (typically fruit or cheese) inside a bread roll, popular in the United States.]
n
A kosher form of gelatin
n
Alternative form of kalduny [stuffed dumplings made of unleavened dough in various Eastern European cuisines]
n
(Greek cuisine) A kind of pie made from zucchini, feta cheese, and creamy Greek yogurt, wrapped in crispy phyllo.
n
Alternative form of kolokythoanthoi [In Greek cuisine, fried zucchini flowers stuffed with rice or cheese and herbs, often served with a dollop of yogurt on the side.]
n
A Russian dish of salmon, rice etc. cooked in puff pastry
n
Alternative form of koumiss [A fermented drink made from mare's milk, common among peoples of the Central Asian steppes.]
n
Almond biscuits or cookies popular in the Greek and Cypriot communities.
n
(plural only) Small dumplings of Eastern European origin, filled with meat or cheese and served usually in soup.
n
a traditional pastry from Dalmatia and Istria
n
A Lithuanian baked pudding made from potatoes, bacon, milk, onions, and eggs.
n
Alternative spelling of koumiss [A fermented drink made from mare's milk, common among peoples of the Central Asian steppes.]
n
A soft, thin flatbread made with flour, water, yeast, and salt, baked in a tandoor. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it before baking. Traditionally made in Armenia and other countries of the Caucasus and the Middle East.
n
Alternative form of leban [Coagulated sour milk diluted with water.]
n
A kind of snack made from roasted chickpeas
n
A pastry made of fried dough soaked in sugar syrup or honey and cinnamon, typically shaped into a ring or ball. (used especially of the Turkish variant of this pastry)
n
Flat egg noodles in Yiddish cuisine.
n
A Greek sausage flavoured with orange peel, fennel seed, and other seasonings, and sometimes smoked over aromatic wood.
n
Pastries made of deep-fried dough soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame. (used especially of the Greek version of these pastries)
n
Alternative form of laddu [A ball-shaped sweet made with flour and sugar, popular in the Indian subcontinent.]
n
A narrow form of mafalde
n
Alternative spelling of makgeolli [A traditional alcoholic beverage in Korea, made of rice.]
n
(rare) a Polish cake (flat or rolled) layered with poppy seed-based paste
n
Alternative form of malasada [A Portuguese confection of yeast dough formed into a ball, deep-fried in oil, and coated with sugar.]
n
A food made from fried layers of puff pastry, a staple of the Yemenite Jews.
n
Jewish food consisting of crisp mini croutons used as a soup accompaniment.
n
A type of dumpling served in Turkish and Central Asian cuisine
n
Alternative spelling of matzo [(uncountable) Thin, unleavened bread in Jewish cuisine.]
n
Alternative spelling of matzo [(uncountable) Thin, unleavened bread in Jewish cuisine.]
n
Alternative spelling of matzo [(uncountable) Thin, unleavened bread in Jewish cuisine.]
n
A yoghurt-like dairy product of Armenian origin, made from fermented cow's milk, and popular mainly in Armenia and Georgia.
n
Mititei (a popular Romanian dish).
n
A kind of stuffed pancake or pan-fried bread found in parts of the Middle East and Asia.
n
A type of round, flat bread baked in a tandoor popular in South and Central Asian cuisine.
n
(India) Any savoury snack eaten between meals.
n
Calves'-foot jelly, a traditional Ashkenazi Jewish dish.
n
A Slavic Lenten dish of flatbread topped with potatoes (typically mashed), cheese, cabbage, and Slavic ingredients for flavour.
n
Alternative form of paneer [A soft, non-matured, Indian cheese.]
n
A type of Persian candy floss/cotton candy made from sesame oil and sugar, and eaten with the fingers.
n
(Canada) A traditional Ukrainian egg bread, often decorated, used in Easter traditions.
n
a kind of Armenian fruit leather made by simmering mashed fruits and berries, then drying the thickened substance in sheets
n
A Greek/Cypriot confection made from sesame seeds and honey.
n
A Moroccan meat pie, usually of pigeon.
n
Various forms of Greek rusk, made commonly from barley or chickpea flour, and softened with wine, water or oil before eating.
n
(Canada, US) A type of Ukrainian dumpling, similar to Polish pierogi. Traditionally called pyrohy or varenyky.
n
pierogis (type of dumpling)
n
Alternative spelling of pierogi [(Canada, US) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.]
n
Alternative spelling of pierogi [(Canada, US) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.]
n
pierogis (type of dumpling)
n
Obsolete form of pilaf. [A dish made by browning grain, typically rice, in oil and then cooking it with a seasoned broth, to which meat and/or vegetables may be added.]
n
Alternative spelling of pierogi [(Canada, US) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.]
n
Alternative form of pierogi [(Canada, US) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.]
n
Alternative spelling of pirozhki [Small pastries filled with finely chopped meat, vegetables or fruit baked or fried, from eastern European cuisine, or a serving of these.]
n
A flat bread pouch used for making sandwiches such as gyros or falafels.
n
An Azerbaijani soup made with mutton and vegetables in individual crocks with a glazed interior.
n
Alternative form of pletzel [A flat bread roll, either crisp or chewy, somewhat similar to a bagel]
n
Alternative form of Pozharski cutlet
n
Alternative form of paneer (“Indian cheese”) [A soft, non-matured, Indian cheese.]
n
A Mennonite dish of raisin fritters — fried, roughly ball-shaped pieces of dough with raisins in them — eaten especially on New Year's Day.
n
Rare spelling of portzelky. [A Mennonite dish of raisin fritters — fried, roughly ball-shaped pieces of dough with raisins in them — eaten especially on New Year's Day.]
n
A kind of toasted pasta from Israel, shaped like rice grains or little balls.
n
Alternative spelling of pierogi [(Canada, US) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.]
n
A hand-decorated Ukrainian Easter egg with intricate designs.
n
A cheese- or meat-based dish baked in a small mold.
n
Alternative spelling of rösti [A traditional breakfast dish in Germanophone Switzerland (originally from Bern canton) made from potatoes, fried in a pan with butter or fat and widely varying other ingredients such as bacon, onions, cheese, apples or fresh herbs.]
n
Lebanese dumpling / samosa, filled with minced meat or cheese
n
A dumpling of minced meat and other ingredients wrapped in a leaf (grape or cabbage); the Turkish equivalent of dolma.
n
A type of soup from Russia made from cabbage.
n
A traditional Cypriot food, a type of crépinette, a sausage without skin, that uses caul fat or omentum to wrap the ingredients, rather than sausage casing.
n
An Azerbaijani sweet pastry filled with ground almonds, hazelnuts, or walnuts.
n
A Bolivian dish of rice layered with sliced boiled potatoes, pounded meat and chopped tomato, with onion, beet, parsley, and one or two fried eggs.
n
A ring-shaped bread roll covered with sesame seeds.
n
A wrapped pancake dish filled with meat, salad and some kind of sauce or dressing, commonly called a kebab.
n
(Usually short for spanakotiropita) A Greek dish made with pre-cooked spinach, butter, olive oil, cheese, green onions, egg and seasoning in phyllo pastry.
n
Alternative spelling of spanakopita [(Usually short for spanakotiropita) A Greek dish made with pre-cooked spinach, butter, olive oil, cheese, green onions, egg and seasoning in phyllo pastry.]
n
Alternative spelling of spanakopita [(Usually short for spanakotiropita) A Greek dish made with pre-cooked spinach, butter, olive oil, cheese, green onions, egg and seasoning in phyllo pastry.]
n
(Greek cuisine) A medium-sweet raisin bread, kneaded with raisins in round or oval yellow-brown loaves.
n
a pastry shell with a filling of cheese
n
A dried food based on a fermented mixture of grain and yogurt or fermented milk, usually made into a thick soup with water, stock, or milk.
n
Small knotted pastries boiled in a honeyed syrup, a traditional Ashkenazi Jewish treat.
n
A form of bread, resembling a bolillo, but having a more rounded shape and divided into three sections, and usually softer.
n
A traditional Arab dish of pieces of bread in a vegetable or meat broth, consumed especially during Ramadan, said to have been the favourite food of the prophet Muhammad.
n
A spicy Greek appetiser, consisting of cheese, olive oil, hot peppers and various other ingredients.
n
A Greek pastry with layers of buttered phyllo, filled with a cheese-egg mixture.
n
A Romanian dish of pan-fried pork, often served with mamaliga and wine.
n
Alternative form of tiropita [A Greek pastry with layers of buttered phyllo, filled with a cheese-egg mixture.]
n
An appetizer made from yoghurt, cucumber, garlic, olive oil and dill or mint; usually served with pitta bread and as a meze
n
Alternative spelling of varenyky [Boiled dumplings stuffed with potato, cheese, or other filling; a serving of these; plural of varenyk.]
n
Boiled dumplings stuffed with potato, cheese, or other filling; a serving of these; plural of varenyk.
n
(South Africa) A deep-fried ball of dough, usually unsweetened, cut open and filled with various fillings.
n
Small dumplings from Ukrainian cuisine, typically filled with mushrooms and served in borshch at Christmas Eve dinner.
n
A thin, round, unleavened flatbread in Turkish cuisine.
n
An assortment of hors d’oeuvres
n
A meat roulade dish popular in Eastern Europe.
n
A type of sour rye soup, originating from Poland
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