n
Alternative form of abgusht [A Persian dish consisting of a clear broth with meat and other ingredients such as potatoes, beans and dried lemons.]
n
Alternative spelling of baksheesh [in the Middle East, southwest Asia and Eastern Europe: a bribe or tip.]
v
Alternative spelling of baksheesh [To bribe with a baksheesh.]
n
Alternative form of baklava [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
Alternative spelling of baksheesh [in the Middle East, southwest Asia and Eastern Europe: a bribe or tip.]
n
Alternative spelling of Borscht Belt [An area in upstate New York, in the Catskills, in which there were once many Jewish camps and resorts.]
n
Alternative form of baksheesh [in the Middle East, southwest Asia and Eastern Europe: a bribe or tip.]
n
Alternative spelling of baksheesh [in the Middle East, southwest Asia and Eastern Europe: a bribe or tip.]
n
A traditional cheese of Nepal and Tibet.
n
(chiefly Australia, slang, now rare) A Chinese person.
v
Alternative form of tapao [(Manglish, Singlish, transitive) To pack (food) so it can be consumed elsewhere.]
n
Short for Datterini tomato. [A sweet, elongated variety of tomato produced mainly in Italy.]
n
Alternative spelling of dolmus [A share taxi in Turkey.]
n
A Turkish dish in which meat (typically seasoned lamb or mutton, but alternatively chicken or perhaps beef) is grilled on a revolving vertical spit; when cooked, the meat is sliced off and served with fresh vegetables in pita or rolled in a piece of unleavened flatbread.
n
Alternative form of doner kebab [A Turkish dish in which meat (typically seasoned lamb or mutton, but alternatively chicken or perhaps beef) is grilled on a revolving vertical spit; when cooked, the meat is sliced off and served with fresh vegetables in pita or rolled in a piece of unleavened flatbread.]
n
A traditional Azerbaijani dish of dumplings filled with ground meat and condiments.
n
Alternative spelling of doner kebab [A Turkish dish in which meat (typically seasoned lamb or mutton, but alternatively chicken or perhaps beef) is grilled on a revolving vertical spit; when cooked, the meat is sliced off and served with fresh vegetables in pita or rolled in a piece of unleavened flatbread.]
n
A traditional Armenian dish made principally from bulgur wheat.
n
The Brazilian form of sfiha, often folded into a triangular pastry.
n
Alternative form of fakelaki [An envelope containing cash, offered as a bribe in Greece.]
n
Alternative form of gata [A kind of pastry in Armenia and some neighboring countries.]
n
Alternative form of dushbara [A traditional Azerbaijani dish of dumplings filled with ground meat and condiments.]
n
Alternative form of kebab [(Britain) A dish of pieces of meat, fish, or vegetables roasted on a skewer or spit, especially a doner kebab.]
v
US spelling of kebab [(transitive) To roast in the style of a kebab]
n
A skewered grilled dish composed of several kafta cubes.
n
(Britain) A dish of pieces of meat, fish, or vegetables roasted on a skewer or spit, especially a doner kebab.
n
Alternative spelling of kebab [(Britain) A dish of pieces of meat, fish, or vegetables roasted on a skewer or spit, especially a doner kebab.]
n
Alternative form of kibbeh [A form of dumpling, from the Levant, made of spiced lamb and bulgur wheat.]
n
Alternative spelling of kebab [(Britain) A dish of pieces of meat, fish, or vegetables roasted on a skewer or spit, especially a doner kebab.]
n
Alternative form of kish [a basket used in Ireland, mainly for carrying turf]
n
Any Middle Eastern flatbread such as pitta.
n
Alternative spelling of kibbeh [A form of dumpling, from the Levant, made of spiced lamb and bulgur wheat.]
n
A dish like chicken Kiev, with substitutes for the chicken, sauces or other components, to fit particulary dietary restrictions, such as a vegan version
n
Alternative spelling of kishke [A dish made from stuffed intestine.]
n
Alternative form of kishke [A dish made from stuffed intestine.]
n
A small seedless raisin originally imported from Persia.
n
A spicy salad dish from Turkey made from bulgur wheat, similar to tabbouleh.
n
A type of dumpling made of matzo eaten by Ashkenazi Jews during Passover.
n
Alternative spelling of knaidel [A type of dumpling made of matzo eaten by Ashkenazi Jews during Passover.]
n
Alternative spelling of kofta [Any of various spicy meatball or meatloaf dishes of the Middle East, Caucasus, South Asia, and the Balkans.]
v
Alternative spelling of kurbash [(transitive) To beat with a kurbash.]
n
An Egyptian dish of rice, macaroni and lentils topped with a tomato-vinegar sauce and garnishes.
n
A dish of Arab origin consisting of a round, thin piece of dough topped with minced meat (most commonly beef and lamb).
n
(US, historical) A loophole in early-1900s American immigration law that allowed Chinese people to enter the country if they managed a Chinese restaurant, resulting in a greater-than-average increase of those establishments over several decades.
n
Alternative form of manakish [A Levantine Arabic food resembling a pizza and consisting of dough topped with thyme, cheese, or ground meat.]
n
Alternative form of manakish [A Levantine Arabic food resembling a pizza and consisting of dough topped with thyme, cheese, or ground meat.]
n
A Levantine Arabic food resembling a pizza and consisting of dough topped with thyme, cheese, or ground meat.
n
Alternative form of manakish [A Levantine Arabic food resembling a pizza and consisting of dough topped with thyme, cheese, or ground meat.]
n
Alternative form of murtabak [A kind of stuffed pancake or pan-fried bread found in parts of the Middle East and Asia.]
n
Alternative form of masgouf [A traditional Mesopotamian dish of seasoned grilled carp, considered the national dish of Iraq.]
n
A traditional dish from Bahrain, consisting of rice seasoned with spices and date molasses.
n
Alternative form of murtabak [A kind of stuffed pancake or pan-fried bread found in parts of the Middle East and Asia.]
v
Alternative spelling of bao toh [(Singapore, informal, Singlish) To inform on someone behind his or her back.]
n
pilaf, in Turkish cuisine
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
A kind of fritter stuffed with mashed potato etc
n
Alternative form of pish pash [An Anglo-Indian dish of rice stewed with small pieces of chicken or other meat.]
n
(regional) Synonym of pasticciotto
n
Alternative spelling of kebab [(Britain) A dish of pieces of meat, fish, or vegetables roasted on a skewer or spit, especially a doner kebab.]
v
(humorous, Internet slang, idiomatic) To commit ethnic cleansing against the Muslims
n
A dish from (Anglo-)Indian cuisine consisting of a mixture of minced meat (usually lamb), garlic and spices thinly wrapped around a skewer and grilled, usually in a tandoor.
n
Alternative spelling of shashlik [A form of shish kebab, originally made of marinated lamb meat.]
n
A form of shish kebab, originally made of marinated lamb meat.
n
Alternative spelling of shashlik [A form of shish kebab, originally made of marinated lamb meat.]
n
Alternative spelling of shashlik [A form of shish kebab, originally made of marinated lamb meat.]
n
Alternative form of shawarma [A Middle Eastern sandwich-like wrap of shaved lamb, goat, chicken, turkey, beef, or a mixture of these.]
n
Alternative form of schav [A kind of borscht made with sorrel (or occasionally lemongrass).]
n
Alternative spelling of shish kebab [A dish made of small pieces of meat, with or without vegetables, which are skewered on a wooden or metal stick and roasted in an oven or over an open fire.]
n
(chemistry) The spine of a shish kebab structure.
n
(uncommon) Alternative spelling of shish kebab [A dish made of small pieces of meat, with or without vegetables, which are skewered on a wooden or metal stick and roasted in an oven or over an open fire.]
n
Alternative spelling of shish kebab [A dish made of small pieces of meat, with or without vegetables, which are skewered on a wooden or metal stick and roasted in an oven or over an open fire.]
n
(chemistry, countable) A crystal structure consisting of a central spine (the shish) and disks or lumps growing out from it (the kebab).
n
Alternative spelling of shish kebab [A dish made of small pieces of meat, with or without vegetables, which are skewered on a wooden or metal stick and roasted in an oven or over an open fire.]
n
Alternative spelling of shisha [(countable) An Arabic water-pipe, or hookah.]
n
Alternative spelling of shish kebab [A dish made of small pieces of meat, with or without vegetables, which are skewered on a wooden or metal stick and roasted in an oven or over an open fire.]
n
Alternative spelling of shish kebab [A dish made of small pieces of meat, with or without vegetables, which are skewered on a wooden or metal stick and roasted in an oven or over an open fire.]
n
(uncommon) Alternative spelling of shish kebab [A dish made of small pieces of meat, with or without vegetables, which are skewered on a wooden or metal stick and roasted in an oven or over an open fire.]
n
Alternative form of shchi [A type of soup from Russia made from cabbage.]
n
Alternative spelling of shchi [A type of soup from Russia made from cabbage.]
n
Alternative form of schav [A kind of borscht made with sorrel (or occasionally lemongrass).]
n
(South Africa) A kebab. Curried meat on a skewer, cooked over an open flame or on the braai.
n
Alternative form of sujuk [A dry, spicy sausage eaten from the Balkans to the Middle East and Central Asia. Consists of ground meat (usually beef), with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks.]
n
Alternative spelling of souvlaki (Greek dish) [A Greek fast food consisting of pieces of meat and sometimes vegetables grilled on a skewer, variously also called kalamaki or kebab or, in sandwich form, gyro or shawarma.]
n
Alternative form of teiglach [Small knotted pastries boiled in a honeyed syrup, a traditional Ashkenazi Jewish treat.]
n
A figure, made mostly of flour and butter, used in tantric rituals or as an offering in Tibetan Buddhism.
n
Alternative spelling of wonton [A Chinese dumpling, often stuffed with varieties of meat or seafood and vegetables.]
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