Find your next
favorite food.

Egypt

Eish Merahrah

عيش مرحرح

An Egyptian flatbread made from fenugreek- and maize-enriched dough, dark and coarse.

Libya

Ejja

A thick set omelette of egg with potato, tomato, chilli and a great deal of parsley and coriander, cut in wedges.

Namibia

Ekaka

Wild spinach gathered in northern Namibia — similar to omboga, cooked with onions and tomatoes, served with pap; one of several wild-foraged greens in the Owambo diet.

Imereti, Georgia

Ekala

Ეკალა

A Georgian pkhali made from smilax (greenbrier) shoots, chopped and bound with walnut paste, garlic and herbs, shaped into patties.

Nauru

Ekareba

Pandanus paste further dried in an earth oven and pounded into flour; mixed with water to create a drink or used in cooking; a vital survival food during droughts; the ultimate preservation of pandanus fruit; represents the ingenuity of Nauruan food preservation in a resource-scarce environment.

Cook Islands

Eke Takare

Octopus boiled until tender, then simmered in a fragrant curry sauce with coconut cream, curry powder, onion, garlic, and soy sauce; a familiar Cook Islands seafood curry often served with rice or taro.

Japan

Ekiben

駅弁

Ekiben is a railway-station meal packed for a journey, with regionally distinct examples such as Hokkaido seafood bento and Tokyo's Fukagawa-meshi.

Turkey

Ekmek

Turkish bread, treated as sacred and eaten with nearly every meal. The most common form is a large, crusty loaf (somun) with a soft, airy interior, baked in wood-fired or gas ovens. Regional varieties include the thinner, crispier bazlama and the sesame-topped susamlı ekmek.

Bulgaria

Ekmek Kadayıfı

Екмек кадаиф

A dessert made from a special dried bread base that is rehydrated and baked in syrup, then topped with kaymak. Originating from Afyonkarahisar, it has a pudding-like, syrup-soaked texture with a crispy top. Served warm with a dollop of clotted cream.

Greece

Ekmek Kataifi

Εκμέκ

Greek ekmek: a layered dessert of syrup-soaked kataifi, custard, and whipped cream, topped with pistachios. A café and Constantinople-origin dessert, creamy and sweet, a national favorite.

Nigeria

Ekpang Nkukwo

Efik and Ibibio grated cocoyam wrapped in leaves and steamed with palm oil, meat or seafood.

Nigeria

Ekuru

A Yoruba steamed savoury bean cake, similar to moin moin but without oil and seasoning, served with pepper sauce or ewedu.

Cameroon

Ekwang

Grated cocoyam wrapped in small parcels of cocoyam leaf, packed into a pot and simmered for hours with palm oil, crayfish and smoked meat.

Peru

El Capitán

A Peruvian cocktail of pisco and sweet vermouth served short and cold.

Guyana

El Dorado Rum

El Dorado

Demerara rum distilled at Diamond on the East Bank, including stills — a wooden Coffey and a double wooden pot — that exist nowhere else.

Cuba

El Presidente

A classic Cuban cocktail of white rum, dry vermouth, grenadine, and curaçao, garnished with a twist.

Kuwait

Elba

ألبة

Milk thickened with starch and perfumed with saffron, cardamom and rose water, set into a soft pudding and scattered with pistachio.

United Kingdom

Elderflower Cordial

Сок од зове

Elderflower heads steeped with sugar, lemon and citric acid to a syrup, diluted with still or sparkling water.

Romania

Elderflower Drink

Socată

Elderflower heads fermented briefly with lemon, sugar and water into a lightly fizzy, faintly alcoholic summer drink.

United States

Election Cake

A Connecticut yeast-raised cake with dried fruit and spices, historically baked for Election Day.

Cuba

Elena Ruz

A Cuban sandwich of turkey or chicken, cream cheese, and strawberry jam on toasted sweet bread.

Greece

Elenia

Ελένια

A Cretan Christmas bread of sweet enriched dough rolled into ropes and coiled, glazed with sesame and honey, baked only in the weeks before the feast.

Bulgaria

Elenski But

Еленски бут

Whole salt-cured pork leg from the town of Elena, dried in mountain air in wooden bins for up to a year and shaved into thin translucent slices.

Russia

Elesh

Элеш

Tatar raised pie filled with sweet rice, egg and golden raisins, baked until domed and cut into wedges.

Norway

Elgstek (Moose Roast)

Elgstek

Norwegian moose roast, slowly cooked until tender and served with gravy, potatoes, and lingonberry.

Ethiopia

Elibet

እልብት

An Ethiopian-style 'hummus' — a smooth paste of cooked legumes (often fava beans or chickpeas) blended with chopped onions, jalapeños and warm spices. Served cold during fasting periods. Also written hilbet.

Cyprus

Eliopita

Ελιόπιτα

Eliopita is a Cypriot olive pie filled with chopped black olives, onion and herbs inside a yeasted dough.

Germany

Elisenlebkuchen

Elisenlebkuchen are Nuremberg spice cakes rich in ground almonds or hazelnuts, candied citrus and very little flour.

Antwerp, Belgium

Elixir d'Anvers

Herbal liqueur first blended by an Antwerp pharmacist in 1863.

United States

Elk Burger

A lean, rich burger made from ground elk, common in the Rocky Mountain West.

Sudan

Elmaraara

Raw sheep's liver, lung and stomach chopped fine and dressed with peanut butter, lemon, chilli and salt.

Sudan

Elmussalammiya

Liver cooked with flour, dates and spices into a dense, faintly sweet stew unique to central Sudan.

Mexico

Elote

Grilled or boiled corn on the cob slathered with mayonnaise, crema, chili powder, lime, and crumbled cheese.

Bhutan

Ema Datshi

ཨེ་མ་དར་ཚིལ།

Whole green or dried red chillies simmered with water and crumbling local cheese until the cheese breaks into a loose sauce — chilli as the vegetable, not the seasoning.

Eswatini

Emasi Emabele

Ground sorghum mixed with sour milk, often considered a national dish.

Eswatini

Emasi Etinkhobe Temmbila

Ground corn mixed with sour milk, a traditional breakfast or snack.