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A Cypriot dish consisting of pork marinated and cooked in red wine with coarsely crushed coriander seed
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A dish traditionally made in the south of Auvergne from melted Tomme cheese blended into mashed potatoes, often with garlic.
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Alternative form of arancino [A baked rice ball, filled with cheese or other sauce, originally from Sicily.]
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A baked rice ball, filled with cheese or other sauce, originally from Sicily.
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Alternative spelling of bagna cauda [A hot Piedmontese dip made from salted anchovies, olive oil and garlic.]
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A sandwich or stuffed bun made with this bread
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A kind of Guadeloupean sandwich fried in a saucepan with hot sunflower oil.
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Alternative spelling of borscht [A beetroot soup that can be served hot or cold, usually with sour cream.]
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A beetroot soup that can be served hot or cold, usually with sour cream.
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A Mediterranean dish of cured fish roe
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A Korean dish of shredded (usually marinated) beef with vegetables.
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A type of bread pudding, originating from Mexico
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A Balkan food dish of minced meat.
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The flat, circular, mucilaginous fruit of the dwarf mallow (Malva rotundifolia) or marshmallow (Althaea officinalis).
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A relish in Ashkenazi Jewish cuisine, consisting of grated horseradish, vinegar, sugar, salt, and optionally beetroot.
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(rare) A kind of stollen or sweet bread, often containing raisins, popular in southeastern Europe.
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A Turkish mastic ice cream.
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Belarusian potato pancakes
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Synonym of ekmek kadayif (“bread pudding dessert”)
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A dish from Asturias, made of white beans and clams.
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A Tex-Mex dish of strips of spicy marinated meat and/or vegetables in a soft flour tortilla, often served with salad or a savoury filling.
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Alternative form of frikadelle [(food) An oblate-spheroid meatball of North European origin, eaten hot or cold, and typically consisting of: minced pork or beef/veal (or, commonly, a blend of these meats); chopped onions; eggs; milk or water; breadcrumbs, oatmeal, or flour; salt; and pepper.]
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A dish of boned, often stuffed meat (or fish) that has been boiled, and is served cold with its jelly.
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A paste of capers, parsley, lemon zest, olives and olive oil served as an accompaniment to meat or fish.
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(Canada, especially western) cabbage rolls.
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(cooking) A food similar in shape to such a sandal, consisting of a fried masa dough base with a topping, typically salsa, potato, meat, and/or cheese.
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kaldereta (A goat stew from the Philippines, commonly made with vegetables and liver paste.)
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A fermented milk drink from the Caucasus and Eastern Europe, similar to yogurt but more liquidy.
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A South Asian dairy product made of either dried whole milk or milk thickened by heating.
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A pork jelly or aspic traditionally eaten in Russia, Belarus, and Ukraine.
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Alternative spelling of kolache [A pastry consisting of a filling (typically fruit or cheese) inside a bread roll, popular in the United States.]
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A Croatian dish consisting of a kettle of various kinds of pork, such as sausages.
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A frankfurter prepared with sauerkraut.
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A traditional Swedish potato dumpling filled with onions and pork or bacon.
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A tall, cylindrical Eastern European Easter bread, traditional in the Orthodox Christian faith.
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A salty bread roll topped with caraway seeds and often served with thinly sliced roast beef, popular in western New York.
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A traditional Hungarian fried dough, usually seasoned with garlic, sour cream or cheese and sold as a fast food.
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A type of consommé flavored with tomatoes and served either as a warm broth or chilled and jellied.
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A Greek soup made from lamb offal.
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A Levantine dish of oil-cured stuffed eggplants.
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Alternative form of maraschino [A sweet liqueur made from marasca cherries]
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A pizza-like dish made with a base of ground beef.
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Alternative form of melomakarona [Greek honey macaroons with crushed walnuts, traditionally served at Christmas.]
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A red, spicy sausage from North Africa, made with lamb or beef.
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A popular Romanian dish of grilled ground meat rolls in cylindrical shape, often spicy.
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(South Africa) Dough leavened with the must of grapes used for making rusks.
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A type of Sicilian sesame bread.
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A cold raw vegetable soup, part of the national cuisines of Russia and Ukraine.
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A traditional Polish doughnut.
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A soup made with Jerusalem artichokes.
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A Hungarian dish resembling goulash (a paprika-based potato stew), but without potatoes and using meat instead, often chicken and sometimes veal.
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A Neapolitan tart made from wheat, eggs, and ricotta, traditionally eaten at Easter.
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A traditional Russian confectionery made of fruit paste, together with egg whites and sugar. Depending on which regional recipe is used, the consistency can vary from that of a soufflé (as in Belyov) to that of a zefir/marshmallow (as in Kolomna).
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Alternative form of pâté [A finely-ground paste of meat, fish or vegetables, sometimes with the addition of alcohol.]
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A type of dough, originating in Mediterranean cuisine, that is used in thin layers to make pastries (such as baklava and apple strudel) and pies and becomes very flaky when cooked.
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A sauce of Basque origin made from olive oil, garlic and chili.
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Small pastries filled with finely chopped meat, vegetables or fruit baked or fried, from eastern European cuisine, or a serving of these.
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A cake or bread filled with (ground) nuts, popular in Slovenia and in Croatia. (In particular, the Slovene variant of this pastry, in contrast to the Croatian variant, termed a povitica.)
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A traditional African snack made of fried dough.
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A sweet, leavened baked good made of wheat and flavored with crushed cardamom, resembling very soft bread in consistency, eaten in Finland.
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(cooking) A light dumpling made of lightly spiced minced meat or fish bound with egg and poached.
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(countable) A kind of biscuit made with ratafia essence and almond or apricot kernels.
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A traditional French Provençal stewed vegetable dish consisting primarily of tomatoes, zucchini and eggplant.
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An Italian condiment made from lemon juice, olive oil, and herbs
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(South Africa) A snack consisting of a curry-filled roti.
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A traditional Turkish food made of white sugar, wheat flour, butter, vegetable margarine and vanillin.
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A Romanian sarma; a roll consisting of minced meat or another stuffing wrapped in cabbage leaves.
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A pastry with a cream and almond paste filling, traditionally eaten on Shrove Tuesday in Sweden, Finland and Estonia.
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A Neapolitan pastry made from puff pastry with a filling containing candied fruit.
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Alternative form of skordalia [A thick garlic sauce used in Greek cuisine]
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A jelly prepared from wine must, which has been enriched with walnuts and formed into a roll from Greece.
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A Provençal dish consisting of puréed or finely chopped olives, capers, anchovies, and olive oil, usually eaten with bread as an hors d'œuvre.
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A dish from Savoie made of reblochon cheese, potatoes and onions.
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Alternative spelling of tiramisu [An Italian semifreddo dessert, originally from Veneto, made from ladyfinger biscuits, cocoa, mascarpone cheese, Marsala wine, eggs (or sometimes cream), sugar and espresso coffee.]
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(Ghana) Fried sweetened dough balls.
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A Catalan dish of cabbage, potato and pork, resembling bubble and squeak.
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Individual loaf of tsoureki, a sweet, leavened bread, enriched with egg, similar to brioche
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a clear Russian fish soup.
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Any type of long, thin noodles, as in rice vermicelli.
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Obsolete form of yaourt. [A liquor fermented from milk, originally by the Turks.]
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Dried tofu skin; the film that forms on top of a vat of boiling soy milk.
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A vegetable spread popular in Romania in which the ingredients are roasted eggplant, sautéed onions, tomato paste, and roasted red peppers.
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A Turkish dessert resembling rice pudding, coloured yellow with saffron.
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(colloquial) Zucchini sliced into thin strips so as to resemble noodles.
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(usually in the plural) a specialty popular in the Balkan cuisine, a variant of pork rinds
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