n
A type of cornbread originating from the northern Andes and resembling a tortilla.
adj
Alternative form of baklava-like [Resembling baklava.]
n
(countable) A dish cooked in this style.
n
Alternative form of pastirma [A highly seasoned, air-dried cured beef in Ottoman cuisine.]
n
Alternative spelling of bibimbap [A Korean dish of white rice topped with vegetables, beef, a whole egg, and gochujang (chili pepper paste).]
n
Alternative spelling of bibimbap [A Korean dish of white rice topped with vegetables, beef, a whole egg, and gochujang (chili pepper paste).]
n
(Singapore, Malaysia, Philippines, chiefly in the plural) A Chinese yi mein noodle of a kind eaten on birthdays to celebrate a long life.
n
a cheese produced in the Valtelline valley in Lombardy
n
(South Africa) A dish of curried mince with an egg custard baked on top.
n
A dish of boiled potatoes in a spicy sauce.
n
Alternative form of borscht [A beetroot soup that can be served hot or cold, usually with sour cream.]
n
Alternative spelling of borscht [A beetroot soup that can be served hot or cold, usually with sour cream.]
n
A wooden grill or structure for cooking meat and fish on, of a style used by the Tupi or others in the Caribbean.
n
A heavily spiced Korean dish of barbecued chicken.
n
Alternative form of biltong [(South Africa, Zimbabwe) A South African food categorized by strips of lean meat cured by salting and drying, similar to American jerky.]
n
A toasted grain or grains of corn, a traditional snack in Peru.
n
(US) Synonym of roujiamo (“Chinese meat sandwich”)
n
(Indian cooking) Chickpeas, or a curry consisting mainly of chickpeas.
n
(US, Philippines) A stir-fried vegetable dish, served with pieces of beef or pork in a semi-thick sauce, and often soy sauce.
n
An Ecuadorian dish of deep-fried pork, boiled hominy, potatoes, fried plantains, empanadas, popcorn, and pork rinds.
n
A Southeast Asian snack, a small pie consisting of curry with chicken and potatoes in a deep-fried or baked pastry shell.
n
Alternative form of čvarak [(usually in the plural) a specialty popular in the Balkan cuisine, a variant of pork rinds]
n
(South Asia) A yogurt or fermented milk product.
n
A Cantonese-style meal traditionally eaten in the morning or early afternoon, comprising tea and food typically placed in small steamer baskets or on small plates, and often served from carts that move around from table to table in a restaurant.
n
A traditional form of bread from Botswana.
n
(cooking) A ball of dough that is cooked and may have a filling and/or additional ingredients in the dough.
n
A dish from Asturias, made of white beans, pork products, chorizo and various other ingredients.
n
Alternative form of kimbap [A Korean dish of steamed white rice and other ingredients rolled in sheets of dried laver seaweed and served in bite-size slices.]
n
A mildly spiced pumpkin soup originating in Haiti and traditionally consumed on New Year's Day to mark Haitian independence.
n
A West African staple dish similar to a sourdough dumpling, usually made from maize and served with a soup, stew, or sauce.
n
A Mongolian dish of meat cooked in a container with hot stones and water.
n
Alternative form of kimbap [A Korean dish of steamed white rice and other ingredients rolled in sheets of dried laver seaweed and served in bite-size slices.]
n
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.]
n
Alternative form of kourabiedes [Almond biscuits or cookies popular in the Greek and Cypriot communities.]
n
(rare) A cookie, particularly a sweet cookie (originally Middle Eastern, now also Turkish, Greek and Albanian), often made with almonds or hazelnuts.
n
(cooking) A Japanese technique for serving chicken or other foods on a skewer.
n
Alternative form of ramen [Soup noodles of wheat, with various ingredients (Japanese style)]
n
Alternative spelling of latke [A pancake fried in oil, usually made from potatoes and sometimes also onions, traditionally served on Hanukkah.]
n
Alternative form of lefse [A traditional soft Norwegian flatbread made from potato, flour, and milk or cream (or sometimes lard) and cooked on a griddle.]
n
Alternative form of lo mein (“Chinese noodle dish”) [A Chinese dish consisting of soft noodles stir fried with vegetables and meat in sauce.]
n
Synonym of kabsa (“rice dish”)
n
A form of fried bread from eastern Africa.
n
Synonym of mantou (Chinese dumpling bun)
n
A ball of unleavened dough, often served in soup in Jewish culture.
n
Alternative form of mee krob [A type of crispy rice noodles from Thailand, normally served with a sweet sauce.]
n
A Latin American soup made from tripe.
n
A style of cuisine developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire, strongly influenced by the Persian cuisine of Iran.
n
A thick paste or sauce made from boiling flour or breadcrumbs.
n
Obsolete form of pilaf (“rice dish”). [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
Obsolete form of pilaf (“rice dish”). [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 type of unleavened bread from South Asia.
n
Alternative spelling of rugelach [A type of Jewish pastry, which may be filled with various fruit, nuts, chocolate, etc.]
n
Cold dishes served as a course in Israeli cuisine.
n
An Iranian whole-wheat sourdough flatbread baked on a bed of small river stones in an oven.
n
Alternative form of shchi (“Russian cabbage soup”) [A type of soup from Russia made from cabbage.]
n
Alternative form of shabu-shabu [A Japanese dish of thinly sliced meat and vegetables, cooked piece by piece in hot water at the table by the diners.]
n
Alternative form of shakshuka [(cooking) A dish of eggs simmered in a mixture of chopped tomatoes, chilies, cumin, peppers, and onions.]
n
A Jewish food consisting of crisp miniature croutons used as an accompaniment for soup.
n
A dish of meat cooked or marinated in vinegar and often also honey, eaten since at least the sixth century and historically popular among Arabs and Persians.
n
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
(cooking) In Iranian cuisine, crisp rice taken from the bottom of the pot.
n
A pile of food presented as a gift.
n
A cylindrical clay oven used, in the cuisine of the Caucasus, Middle East, and Indian subcontinent, to make flat bread, or to cook meat.
n
Alternative form of udon (“Japanese wheat noodle”) [A Japanese wheat noodle.]
n
(food) A set banquet of eight cold and 16 hot dishes served in six courses, a hallmark of Luoyang cuisine.
n
A Japanese shish kebab-type dish made with small pieces of chicken or other ingredients cooked on skewers, often marinated in soy sauce or seasoned with salt.
n
A traditional (usually daytime, sometimes nighttime) Chinese meal, consisting of several small courses (dim sum) and Chinese tea.
n
Alternative spelling of zecchin [(historical) Any of various gold coins produced in Italy or Turkey; a sequin.]
n
A spiced Cajun stew of meat (crayfish, shellfish, alligator, chicken or another meat) and vegetables, typically cooked in a closed pot and then served with rice.
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