n
Alternative form of ajvar [relish made principally out of red bell peppers, sometimes with eggplant, garlic and chili pepper, predominantly popular in the Western Balkans]
n
A sweet biscuity flatbread originating in Old Dhaka
n
Alternative form of bannock [(especially Scotland, Northern England) An unleavened bread made with barley, wheat, or oatmeal.]
n
Akara, a west-African fritter made from black-eyed peas.
n
(UK) A traditional Indian snack of mixed dried ingredients with spices and salt, often including fried lentils, peanuts, chickpea flour noodles, corn, vegetable oil, chickpeas, flaked rice, and fried onion.
n
Alternative form of burek [A type of baked or fried filled pastry of the former Ottoman Empire.]
n
Yoghurt-like drink of Bangladesh.
n
Any savory snack, sold from a roadside stall in India, or served as a starter in an Indian restaurant.
n
(India) A flat circular board used for rolling out dough.
n
Alternative spelling of chapatti
n
Alternative form of churrus [A narcotic gum resin which exudes from the flower heads, seeds, etc., of Indian hemp.]
n
Alternative form of chebureki [Deep-fried turnovers filled with ground meat and onions, a national dish of the Crimean Tatars.]
n
(India) A light breakfast.
n
A small dumpling of unleavened dough filled with meat, typical of Uzbek cuisine.
n
A Caribbean dumpling somewhat resembling the African dish of kenkey.
adj
(cooking) Alternative form of dumpoked [(cooking) Cooked in the dumpoke style.]
n
Alternative form of freekeh [Wheat grains that are harvested when young and then roasted.]
n
An Indian snack resembling a burrito.
n
Alternative form of freekeh [Wheat grains that are harvested when young and then roasted.]
n
A confection usually made from crushed sesame seeds and honey. It is a traditional dessert in South Asia, the Mediterranean and the Middle East.
n
A deep, narrow-mouthed vessel used in north Indian, Pakistani and Bengali cooking.
n
A traditional Armenian dish; a kind of homogeneous porridge made of previously stewed and boned chicken and coarsely ground soaked wheat.
n
A Turkish dish of aubergine stuffed with onion, garlic, and tomatoes then simmered in olive oil.
n
(Kenya) A Kenyan dish of mashed potatoes, maize, and other vegetables.
n
Alternative form of kadaifi [A Turkish pastry made with nuts and syrup.]
n
Alternative form of kaffir bread [The pith of various species of Encephalartos.]
n
Alternative letter-case form of kaffir lime [Citrus hystrix, a species of fragrant, small lime native to Southeast Asia, the leaves of which are used in cooking for their citrus flavor.]
n
Alternative form of kaffir bread [The pith of various species of Encephalartos.]
n
A traditional Savonian food made from fish and pork baked inside a loaf of bread.
n
A type of British crystalline sweet or candy, similar in appearance to sherbet but made with larger sugar crystals.
n
A very large naan, intended for sharing by a group eating balti food.
n
A deep circular vessel resembling a wok, traditionally of cast iron, used in South Asian cuisine.
n
Alternative spelling of kefir [A fermented milk drink from the Caucasus and Eastern Europe, similar to yogurt but more liquidy.]
n
A Mongolian dish of fried dumplings filled with minced meat and seasoning.
n
a fermented mixture of grain and yogurt, dried and ground to a flour
n
A traditional Ethiopian dish of minced raw beef marinated in spices and clarified butter.
n
A bread-like fermented food made from chopped and grated ensete pulp, a staple of Ethiopian cuisine.
n
Alternative spelling of kombucha [A fermentation of sweetened tea of Mongolian origin.]
n
Alternative form of kuih [Bite-sized snack or dessert foods in Malaysia and nearby countries, usually made from rice and often brightly coloured.]
n
(Singapore, Malaysia) A bite-sized buttery, crumbly pastry filled with pineapple jam and served during festivities in Malaysia, Singapore, Indonesia, Brunei.
n
A flavoured frozen dessert of South Asia, made from milk and resembling ice cream.
n
(Nigeria) A press cake made from peanuts.
n
Alternative spelling of koumiss [A fermented drink made from mare's milk, common among peoples of the Central Asian steppes.]
n
Alternative form of kurabiye [(rare) A cookie, particularly a sweet cookie (originally Middle Eastern, now also Turkish, Greek and Albanian), often made with almonds or hazelnuts.]
n
(India) ledikeni (type of Bengali sweetmeat)
n
Alternative form of lakhori [(attributive) A kind of flat, thin red brick of burnt clay originating from the Indian subcontinent, formerly popular in Mughal architecture.]
n
A fried sweetmeat of West Bengal, made from chhena and flour and filled with sugar syrup.
n
Alternative form of matzoon [A yoghurt-like dairy product of Armenian origin, made from fermented cow's milk, and popular mainly in Armenia and Georgia.]
n
(India) Sweets; confectionery.
n
(India) A mix of different dry foods as a snack, especially chevda or Bombay mix.
n
(India) A sweet hard candy made from molasses.
n
Alternative form of monkey bread [A type of gourd, the fruit of a baobab tree, Adansonia digitata, eaten by monkeys.]
n
(South Africa) Food for a journey.
n
Alternative spelling of pilaf (“dish of browned rice etc.”) [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
A layered flat bread of parts of South Asia, made with maida flour.
n
A variant of basbousa that originated in Kuwait in the 2010s. Like basbousa, it is made from semolina soaked in sweet syrup, but it is characterized by the addition of finely ground pistachios and orange flower water.
n
Alternative form of pil-pil [A sauce of Basque origin made from olive oil, garlic and chili.]
n
A Georgian dish of minced or pureed vegetables.
n
Alternative spelling 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 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
A type of unleavened bread from Indian and Pakistan.
n
(chiefly Singapore) Synonym of roti prata (a type fried flatbread that is cooked over a flat grill)
adv
Synonym of Indian style
n
(India) A creamy dessert made from sweetened yoghurt.
n
Alternative form of rijsttafel [A large meal originating in colonial Indonesia composed of many different dishes with rice as the main ingredient; several side-dishes such as krupuk, acar and serundeng are served.]
n
(New Zealand) A traditional Maori sourdough potato bread.
n
Alternative spelling of rijsttafel [A large meal originating in colonial Indonesia composed of many different dishes with rice as the main ingredient; several side-dishes such as krupuk, acar and serundeng are served.]
n
A sweet, rich, brown Western and Central Asian pudding made of wheat germ ground on a hand mill and boiled till it has the consistency of moist halva; a component of Haft Seen.
n
A Somali snack similar to a samosa.
n
A dish made from small pieces of meat or fish grilled on a skewer and served with a spicy peanut sauce, originating from Indonesia and Malaysia.
n
A stew of Ethiopia and Eritrea origin whose primary ingredient is powdered chickpeas or broad-bean meal.
n
In the countries of former Yugoslavia, a ceremonial offering to guests of fruit preserve (usually wild strawberry, blueberry, plum or cherry) or rose petals.
n
A small, crisp, puffy, deep-fried pastry often served with honey.
n
Alternative spelling of sopaipilla [A small, crisp, puffy, deep-fried pastry often served with honey.]
n
A sausage-shaped confection, made from walnuts sewn onto a string, and dipped in thickened grape must and dried.
n
A form of porridge made from roasted barley in Tibet.
n
A simple form of halva made with cane sugar instead of honey
n
In Tibetan cuisine, dough stuffed with shredded turnips and dry curd cheese and cooked with bone soup.
n
A type of halva, a staple of Somali cuisine, made from sugar, corn starch, cardamom powder, nutmeg powder, ghee, and sometimes peanuts.
n
Any of various stocks, broths and stews found in many countries from the Balkan Peninsula to South Asia.
n
A Tibetan pastry, consisting of butter added to wheat flour and cooked into a paste
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