n
Alternative form of bakkwa [A Chinese salty-sweet dried meat product similar to jerky.]
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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
A kind of fritter from vegetables and wheat flour.
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Alternative form of bakarkhani [A sweet biscuity flatbread originating in Old Dhaka]
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Alternative form of Bysaki [An Indian variety of seedlac.]
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Alternative form of kaldereta [kaldereta (A goat stew from the Philippines, commonly made with vegetables and liver paste.)]
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A Mughlai-influenced Pashtun-style minced kebab, usually made from ground beef, mutton or chicken with various spices in the shape of a patty.
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Alternative form of chowry [A flyflap or whisk originally made from the bushy tail of a yak.]
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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 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.]
n
Alternative form of khuushuur [A Mongolian dish of fried dumplings filled with minced meat and seasoning.]
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Alternative form of kabsa [Any of various mixed rice and meat dishes originating from Saudi Arabia.]
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Alternative spelling of kofta [Any of various spicy meatball or meatloaf dishes of the Middle East, Caucasus, South Asia, and the Balkans.]
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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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Alternative form of krupuk [An Indonesian (Javanese) cracker, made from tapioca flour, salt, ground shrimps and various traditional spices.]
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Alternative form of kisra (“Sudanese bread”) [A thin fermented bread made in Sudan.]
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Alternative form of kushari [An Egyptian dish of rice, macaroni and lentils topped with a tomato-vinegar sauce and garnishes.]
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Alternative form of kushari [An Egyptian dish of rice, macaroni and lentils topped with a tomato-vinegar sauce and garnishes.]
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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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Alternative spelling of koumiss [A fermented drink made from mare's milk, common among peoples of the Central Asian steppes.]
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Alternative form of larb (meat salad) [A Laotian or Thai spicy salad with ground, chopped, or minced meat and vegetables.]
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Alternative form of locoum [Turkish delight]
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Alternative form of labneh [Yogurt that has been strained to filter or remove the whey and thus has a consistency between that of yoghurt and cheese.]
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Alternative form of majoun [A paste originating in Morocco, made from marijuana and honey, and ingested as a recreational drug.]
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Alternative form of mukbang [(social media) An online video broadcast in which a person eats while interacting with their audience.]
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Alternative spelling of momo (“moron”) [A type of dumpling from Nepal, Ladakh or Tibet made with a simple flour and water dough and filled with meat, vegetables or cheese.]
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A Tajik dish of rice cooked with meat and oil; a kind of pilaf.
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Alternative form of pasheco [A soft, dark cake made of baked camas and rockhair (the lichen Alectoria jubata var. fremontii, now Bryoria fremontii).]
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Alternative spelling of keema [(India) A traditional dish of the Indian subcontinent, typically minced-lamb curry with peas or potatoes and spices, sometimes used as a filling in samosas or naan.]
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A Kashmiri dish made with red meat, traditionally lamb or goat, traditionally flavoured with red chilli powder
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(cooking) An Iranian variety of samosa.
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(dated) Alternative spelling of satay [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.]
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(Indian cuisine) A round patty of minced lamb and lentils cooked in a tandoor; often served with a small salad with a yoghurt and mint dressing
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Alternative form of schav [A kind of borscht made with sorrel (or occasionally lemongrass).]
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A traditional saffron-flavoured flatbread eaten in Iran and the Indian subcontinent.
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A form of jalebi, using made of eggs, flour, and milk, cooked in oil.
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