n
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.]
n
Alternative form of bebinca [A traditional Indian pudding made with coconut milk and garnished with almonds, and served warm.]
n
A fluffy deep-fried leavened bread from the Indian subcontinent.
n
A traditional Iranian dish of yoghurt mixed with a cooked vegetable, most commonly spinach.
n
Alternative form of burčák
n
A type of baked or fried filled pastry of the former Ottoman Empire.
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Alternative form of challah [(countable) A traditional bread eaten by Ashkenazi Jews, usually braided for the Sabbath and round for a yom tov.]
n
Alternative spelling of shawarma [A Middle Eastern sandwich-like wrap of shaved lamb, goat, chicken, turkey, beef, or a mixture of these.]
n
Alternative spelling of chhena [A fresh, unripened curd cheese widely used in India and Bangladesh.]
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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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(uncountable) A Middle Eastern food in the form of balls made from chickpeas or broad beans and other ingredients. Often served in a pita.
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(less common) Alternative spelling of falafel [(uncountable) A Middle Eastern food in the form of balls made from chickpeas or broad beans and other ingredients. Often served in a pita.]
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Alternative form of golabki [Traditional Polish cabbage rolls made with minced meat and tomato sauce.]
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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 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 spelling of hamantaschen [Traditional Ashkenazi three-cornered cookies eaten during the Jewish holiday of Purim. The filling may be made from variously from poppy seeds, prunes, nuts, dates, apricots, fruit preserves, chocolate, caramel, or cheese.]
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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.]
n
Alternative form of hamantaschen [Traditional Ashkenazi three-cornered cookies eaten during the Jewish holiday of Purim. The filling may be made from variously from poppy seeds, prunes, nuts, dates, apricots, fruit preserves, chocolate, caramel, or cheese.]
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Alternative form of kadaifi [A Turkish pastry made with nuts and syrup.]
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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.]
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Alternative form of kanafeh [A Middle Eastern dessert composed of a cheese pastry soaked in syrup.]
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A cheese pastry from the country of Georgia in the Caucasus region of Eurasia.
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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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Alternative form of couscous [A pasta of North African origin made of crushed and steamed semolina.]
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A form of dumpling, from the Levant, made of spiced lamb and bulgur wheat.
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Alternative spelling of kibbeh [A form of dumpling, from the Levant, made of spiced lamb and bulgur wheat.]
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Alternative spelling of couscous [A pasta of North African origin made of crushed and steamed semolina.]
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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 kummel [A German caraway liqueur.]
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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 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 lahmacun [A dish of Arab origin consisting of a round, thin piece of dough topped with minced meat (most commonly beef and lamb).]
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Alternative spelling of lahmajoun
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Alternative form of lahmacun [A dish of Arab origin consisting of a round, thin piece of dough topped with minced meat (most commonly beef and lamb).]
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Alternative form of lahmacun (A flatbread covered in meat, similar in appearance to a pizza) [A dish of Arab origin consisting of a round, thin piece of dough topped with minced meat (most commonly beef and lamb).]
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Alternative spelling of lahmajoun
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Alternative spelling of lahmacun [A dish of Arab origin consisting of a round, thin piece of dough topped with minced meat (most commonly beef and lamb).]
n
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 lavash [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.]
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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.]
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A wheat-based dish in Palestinian cuisine, resembling couscous.
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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 matzo ball [A ball of unleavened dough, often served in soup in Jewish culture.]
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Alternative form of masgouf [A traditional Mesopotamian dish of seasoned grilled carp, considered the national dish of Iraq.]
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Alternative form of masgouf [A traditional Mesopotamian dish of seasoned grilled carp, considered the national dish of Iraq.]
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Alternative spelling of moussaka [A dish consisting of layers of minced lamb or beef, sliced aubergine (eggplant) or potatoes, tomatoes and béchamel sauce, baked in the oven.]
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A Middle Eastern dip made with walnuts, red peppers, and other ingredients.
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A Palestinian dish of roast chicken baked with onions, pine nuts, and seasonings, served over tabun bread.
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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.]
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A semolina cake very similar to basbousa, made with milk or yogurt, molasses, sugar, almonds, lemon juice, etc.
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A kind of unleavened Iraqi bread consumed in the Middle East.
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Alternative form of shawarma [A Middle Eastern sandwich-like wrap of shaved lamb, goat, chicken, turkey, beef, or a mixture of these.]
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(uncommon) Alternative spelling of seekh kebab [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.]
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Alternative form of shawarma [A Middle Eastern sandwich-like wrap of shaved lamb, goat, chicken, turkey, beef, or a mixture of these.]
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Alternative form of shawarma [A Middle Eastern sandwich-like wrap of shaved lamb, goat, chicken, turkey, beef, or a mixture of these.]
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Alternative form of tahini [(cooking) A paste made from ground sesame seeds, and used to make hummus, baba ghanoush etc.]
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A Philippine omelette of ground meat and potatoes.
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Alternative form of zalabiya [A form of jalebi, using made of eggs, flour, and milk, cooked in oil.]
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