Find your next
favorite food.

Benin

Dja

A Beninese tomato, onion and pepper sauce cooked down until thick and intensely savoury.

Morocco

Djaj M'qualli

دجاج مقلي

Chicken braised with preserved lemon, saffron, and green olives until the sauce is glossy and savoury.

Comoros

Djamu

A Comorian sweet made from coconut, sugar and spice, cut into small pieces for celebrations and tea.

Togo

Djenkoumè

A savoury Togolese cornmeal porridge coloured deep red with palm oil and tomato paste and stirred until thick and smooth; a comforting staple, often eaten with fried fish or pepper sauce.

Mali

Djenné Rice Cakes

Galettes de Riz de Djenné

Thin rice cakes associated with Djenné, cooked on a hot surface for a crisp-edged street snack.

Djibouti City, Djibouti

Djiboutian Yemeni Fish

مخبسة

White fish split lengthwise, coated with a mild red-pepper paste and roasted in a clay tandoor-style oven, served with fata and flatbread.

Northern Haiti, Haiti

Djon Djon

Tiny black mushrooms that grow only in a few parts of northern Haiti, dried and soaked to make a black cooking liquor.

Benin

Djongoli

A bean purée with palm oil and corn flour; orange in colour; a festive dish shared between Benin and Togo; rich and hearty; served at celebrations.

Algeria

Dobara

دوبارة

Chickpeas and broad beans stewed with tomato, cumin and harissa and served in a bowl with olive oil and bread.

United States

Doberge Cake

A New Orleans layer cake of thin cake layers and rich custard filling, glazed with poured chocolate or fondant.

Guatemala

Dobladas

A Guatemalan folded fried tortilla with meat, potatoes, or cheese, a street and daily classic

Chile

Dobladita

Folded pastry bread, often filled and baked or fried, a traditional Chilean bread specialty.

Hungary

Dobos Cake

Dobostorte

Hungarian Dobos Torte is a layered sponge cake filled with chocolate buttercream and capped by a crisp caramel wedge; Austria knows it as Dobostorte.

São Paulo, Brazil

Dobradinha

A hearty Brazilian tripe and white bean stew, simmered with bacon, sausage, tomatoes and herbs. Traditional in São Paulo and across the country, especially on Tuesdays.

Japan

Doburoku

どぶろく

Doburoku is the cloudy unfiltered farmhouse sake brewed under special licence at shrines and in designated districts.

Brazil

Doce de Espécie

A traditional Brazilian northeastern spiced sweet baked as a small fragrant cookie or pastry.

Alentejo, Portugal

Doce de gila

Doce de gila is a Portuguese fruit preserve from Alentejo, cooked down with sugar into a dense spread for bread and pastrys.

Angola

Doce de Ginguba

Roasted peanuts set in boiled sugar and cut into hard, chewy squares.

Brazil

Doce de Leite

A thick, creamy milk caramel spread made by slowly simmering milk and sugar for hours until it turns golden brown and spreadable.

Algarve, Portugal

Doce Fino

Doce Fino is a Portuguese sweet from Algarve, shaped as a candy and finished with its characteristic sugar, nut, or egg filling.

United States

Dodger Dog

A 10-inch grilled pork sausage in a steamed bun, the signature of Los Angeles's Dodger Stadium.

Uganda

Dodo

Amaranth leaves, the everyday green of Ugandan kitchens, steamed briefly and finished with groundnut paste or simsim.

Brunei

Dodol

Dodol is a sticky coconut and palm-sugar confection, slowly cooked to a chewy consistency.

Mali

Dogon Somé

A Dogon (Mali) dish of millet couscous or porridge, often served with a peanut or okra sauce.

Azerbaijan

Dograma

Doğrama

Cold summer dish of bread torn into buttermilk with chopped cucumber, onion and herbs, eaten with a spoon like a soup.

Turkmenistan

Dograma

A ceremonial Turkmen dish of çörek flatbread torn into pieces, combined with boiled mutton, sliced onions, and tomato, all drenched in a flavorful meat broth; the name means 'to chop up'; prepared for special occasions and religious holidays; a communal dish where everyone participates in tearing the bread by hand.

West Bengal, India

Doi Maach

দই মাছ

Bengali fish curry cooked in yogurt with mustard and spices.

Belarus

Doktorskaya Kolbasa

Докторская колбаса

The pale pink emulsified boiled sausage standardized by the 1936 Soviet GOST as doctor's sausage: beef, pork, milk and eggs.

French Guiana

Doku

An Aluku corn cake from French Guiana, made with freshly grated maize, wrapped in banana leaf and cooked in a water bath; it may be sweetened or salted.

Dalmatia, Croatia

Dolce garbo

Dolce garbo is a Dalmatian sweet-sour ragout of veal offal with prunes and vinegar.

Lower Carniola, Slovenia

Dolenjski sadjevec

Dolenjski sadjevec is a Lower Carniola fruit brandy distilled from mixed orchard fruit into a fragrant clear spirit.

Australia

Dolly Varden Cake

A golden buttercake with rainbow sprinkles ('hundreds and thousands') mixed through the crumb rather than scattered on top, layered with jam and cream — an Australian children's birthday classic dating to the 1920s.

Bosnia and Herzegovina

Dolma

دلمه

A broad family of stuffed dishes whose recipes vary by region. Turkish dolma often fills hollow vegetables, while other regional forms use grape or cabbage leaves, onions, or fruit; fillings can combine rice, meat, herbs, nuts, or dried fruit. Related names do not always identify the same preparation.

Uzbekistan

Dolma (Uzbek)

Dolma

Uzbek mixed dolma stuffs peppers, tomatoes, eggplant, or cabbage with seasoned rice and minced meat before simmering until tender.

United Arab Emirates

Dolmades

Ντολμάδες

Greek stuffed grape leaves with rice, herbs, and olive oil, rolled into small parcels. A meze and Clean Monday staple, tangy and herby, served cold with lemon, a national dish.

Iran

Dolmeh Barg-e Mo

دلمه برگ مو

Vine leaves rolled around rice, split peas, herbs and minced meat and simmered with a sweet-sour syrup of vinegar and sugar.