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Alternative spelling of baba ganoush [A Middle Eastern (originally Lebanese) dish made from a purée of roasted aubergine (eggplant), garlic, and tahini, often eaten as a dip with bread.]
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Alternative spelling of baba ganoush [A Middle Eastern (originally Lebanese) dish made from a purée of roasted aubergine (eggplant), garlic, and tahini, often eaten as a dip with bread.]
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Alternative spelling of baba ganoush [A Middle Eastern (originally Lebanese) dish made from a purée of roasted aubergine (eggplant), garlic, and tahini, often eaten as a dip with bread.]
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incense in the form of scented chips or blocks, used in Arab countries
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A spiced dish of rice, blended with meat and/or vegetables.
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Alternative form of borani [A traditional Iranian dish of yoghurt mixed with a cooked vegetable, most commonly spinach.]
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Alternative form of borani [A traditional Iranian dish of yoghurt mixed with a cooked vegetable, most commonly spinach.]
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Alternative form of cannellini (“kind of bean”) [A type of white bean used in Italian cooking.]
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Alternative spelling of chhena [A fresh, unripened curd cheese widely used in India and Bangladesh.]
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Alternative form of chapatti
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An Indian dish of rice boiled with split pulse, onions, eggs, butter, and condiments
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Alternative form of haleem (“stew”) [A stew-like dish traditionally consisting of wheat, mutton, spices, and other ingredients, popular in the Middle East, Central Asia, and the Indian subcontinent.]
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Alternative spelling of didukh [A Ukrainian Christmas decoration representing an offering of the best of the harvest, and consisting of wheat ears or stalks tied up with colorful threads.]
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Alternative spelling of dolma [Any of a family of stuffed vegetable dishes. The filling generally consists of rice, minced meat or grains, together with onion, herbs and spices.]
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An Egyptian dry mixture of chopped nuts, seeds and Middle Eastern spices, usually eaten by dipping bread into olive oil and then into the mixture.
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Alternative form of gefilte fish [A dish of stuffed fish, or of fish cakes in broth.]
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Alternative form of halva [A confection usually made from crushed sesame seeds and honey. It is a traditional dessert in South Asia, the Mediterranean and the Middle East.]
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Alternative form of halva [A confection usually made from crushed sesame seeds and honey. It is a traditional dessert in South Asia, the Mediterranean and the Middle East.]
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A stew-like dish traditionally consisting of wheat, mutton, spices, and other ingredients, popular in the Middle East, Central Asia, and the Indian subcontinent.
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Alternative form of haleem (“stew-like dish”) [A stew-like dish traditionally consisting of wheat, mutton, spices, and other ingredients, popular in the Middle East, Central Asia, and the Indian subcontinent.]
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Alternative spelling of halva [A confection usually made from crushed sesame seeds and honey. It is a traditional dessert in South Asia, the Mediterranean and the Middle East.]
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Alternative form of hamal (porter) [A porter in Turkey and nearby countries.]
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Alternative form of harissa (spice mixture) [A traditional Armenian dish; a kind of homogeneous porridge made of previously stewed and boned chicken and coarsely ground soaked wheat.]
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Alternative form of khachapuri. [A cheese pastry from the country of Georgia in the Caucasus region of Eurasia.]
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Alternative spelling of hummus [A Levantine Arab dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and tahini, often eaten with pitta bread, or as a meze.]
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Alternative form of hummus [A Levantine Arab dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and tahini, often eaten with pitta bread, or as a meze.]
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Alternative spelling of hummus [A Levantine Arab dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and tahini, often eaten with pitta bread, or as a meze.]
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Alternative spelling of hummus [A Levantine Arab dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and tahini, often eaten with pitta bread, or as a meze.]
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A Levantine Arab dip made of chickpea paste with various additions, such as olive oil, fresh garlic, lemon juice, and tahini, often eaten with pitta bread, or as a meze.
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Alternative form of gata [A kind of pastry in Armenia and some neighboring countries.]
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A meat substitute made in Sudan from the fermented leaves of the sicklepod.
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Alternative form of kenkey [A West African staple dish similar to a sourdough dumpling, usually made from maize and served with a soup, stew, or sauce.]
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A tall landrace wheat cultivar of India.
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Alternative form of kedgeree [(obsolete) Khichdi.]
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Alternative form of kheer (“Asian sweet rice pudding”) [A sweet rice pudding from South Asia.]
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Alternative form of khoa [A South Asian dairy product made of either dried whole milk or milk thickened by heating.]
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Alternative spelling of coulibiac [A loaf of fish, meat, or vegetables baked in a pastry shell.]
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Alternative form of kibbeh [A form of dumpling, from the Levant, made of spiced lamb and bulgur wheat.]
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A type of leavened bread from northern India, made with wheat flour and usually eaten with chole.
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Alternative spelling of kibosh [(slang) A checking or restraining element. Only used in put the kibosh on and put on the kibosh.]
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Alternative spelling of lahmajoun
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Alternative spelling of lap cheong [A type of sausage from southern China, used in Cantonese cuisine.]
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Alternative form of mei fun [(cooking) Rice vermicelli, rice noodles, as used in East Asian (especially Cantonese) cooking.]
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Alternative spelling of maqluba [A traditional Levantine dish of meat, rice, and fried vegetables, cooked in a pot which is then flipped upside down prior to serving.]
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Alternative form of malawach [A food made from fried layers of puff pastry, a staple of the Yemenite Jews.]
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A dish of lamb, rice and dried yogurt, popular in Jordan, the Levant, and Arab countries of the Persian Gulf.
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Alternative form of muhammara [A Middle Eastern dip made with walnuts, red peppers, and other ingredients.]
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Alternative form of mujaddara [A traditional Middle Eastern dish of cooked lentils and rice]
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A Greek dip, similar to hummus, made with ground chickpeas and seasonings such as garlic, cumin, oil, and lemon juice.
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Alternative form of rasgulla. [A South Asian dessert made from chhena dumplings in a sugar syrup.]
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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.
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Alternative form of sulguni [A brined Georgian cheese from the Mingrelia region.]
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Alternative spelling of tabbouleh [A Middle Eastern salad or meze generally consisting of bulgur wheat, chopped tomatoes, parsley, olive oil and lemon juice.]
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Alternative spelling of tabbouleh [A Middle Eastern salad or meze generally consisting of bulgur wheat, chopped tomatoes, parsley, olive oil and lemon juice.]
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