United States
Gerber Sandwich
A Steubenville, Ohio sandwich of grilled ham, salami, and cheese on a hoagie roll, toasted in a press.
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Germany
German Candied Almonds
Gebrannte Mandeln
Almonds roasted and coated in a crisp sugar shell in a copper kettle, a fixture of German Christmas markets and fairgrounds.
Baden-Württemberg, Germany
German Cherry Brandy
Kirschwasser
Clear distilled fruit spirit from sour cherries, produced in the Black Forest region as a geographically defined product.
Germany
German Chocolate Biscuit Cake
Kalter Hund
A German no-bake chocolate-and-biscuit layer cake, also known as Kalte Schnauze or Kellerkuchen.
United States
German Chocolate Cake
A chocolate layer cake with a coconut-pecan frosting — the 'German' is from a chocolate brand, not Germany.
Germany
German Cream Puff
Windbeutel
A large German choux pastry puff filled generously with whipped cream, its hollow shell light and crisp rather than cake-like.
Germany
German Meatballs
Frikadellen
German meatballs or pan-fried patties, made with mixed ground meat, onions, and breadcrumbs.
Germany
German Pilsner
Pilsner
Pale lager with prominent hop character, the most popular German beer style, crisp and refreshing.
Trentino-Alto Adige, Germany
German Spätzle
Spätzle Tirolesi
Spätzle are irregular hand-cut or pressed egg noodles made from flour and eggs, served soft as a Swabian German staple and as Spätzli in Switzerland.
Paphos, Cyprus
Geroskipou Sugared Almonds
Κουφέτα αμυγδάλου Γεροσκήπου
Whole almonds coated in successive layers of sugar syrup by hand, giving an uneven, matte shell rather than a machine-smooth one.
Kuwait
Gers Ogaily
قرص عقيلي
A light saffron and cardamom sponge scattered with sesame and pistachio, baked flat and cut into diamonds, served with tea.
Ethiopia
Gesho
ጌሾ
A buckthorn shrub whose stems and leaves are used to ferment and bitter Ethiopian tej (honey wine) and tella (beer). Gesho plays the role hops play in beer — without it, there'd be no Ethiopian fermented drinks.
Iraq
Geymar
قيمر
Water-buffalo milk simmered and left overnight so a thick, clotted layer forms, lifted off in slabs and eaten with honey or syrup.
Khuzestan, Iran
Ghalyeh Mahi
قلیه ماهی
Southern fish stew from Khuzestan and Bushehr, thick with coriander, fenugreek, tamarind and chilli.
Ghana
Ghanaian Jollof
Jollof
Long-grain aromatic rice cooked in a reduced tomato, onion, ginger and scotch bonnet stock until the grains take the colour of the sauce.
Ghana
Ghanaian Meat Pie
Meat pie
Shortcrust pastry parcel filled with minced beef, onion and pepper, baked and sold from glass cases at lorry stations.
Armenia
Ghapama
Ղափամա
Whole pumpkin hollowed out, packed with rice, dried fruit, nuts and honey, capped and baked until the shell softens.
Iran
Gheimeh
قیمه
Yellow split peas and diced lamb stewed with tomato, dried lime and turmeric, topped with a heap of thin fried potato sticks.
Flanders, Belgium
Ghent Mustard
Tierenteyn Mosterd
Ghent mustard is a coarse stone-ground mustard traditionally sold by Tierenteyn in Ghent.
Rajasthan, India
Ghevar
घेवर
A thin flour batter is poured into hot ghee to form a honeycomb disc, then soaked or topped with cream.
Qazvin, Iran
Gheymeh Nesar
قیمه نثار
A luxurious Persian festive rice dish with diced lamb, orange peel, pistachios, almonds and barberries, a Qazvin wedding specialty.
Bangladesh
Ghol
ঘোল
Buttermilk thinned with water, salted and spiced with roasted cumin, drunk cold through the hot months.
Georgia
Ghomi
Ღომი
A stiff white porridge of coarse cornmeal cooked in water without salt, served in a mound as the starch of a western Georgian meal.
Iran
Ghormeh Sabzi
قورمه سبزی
Herbs — parsley, coriander, fenugreek, chive — fried until nearly black, then stewed with lamb, kidney beans and dried limes into a deep green-brown khoresh.
Tunisia
Ghraiba
غريبة
Short crumbly biscuit of chickpea flour, semolina or almond with sugar and oil, baked pale and eaten with tea.
Morocco
Ghriba
غريبة
Crackled Moroccan cookies made from almond, coconut, or semolina flour with a soft, sandy centre.
West Bengal, India
Ghugni
ঘুঘনি
A Bengali street food of dried white peas cooked with spices and served with chopped onions and chilies. Often served in a leaf bowl.
Qatar
Ghuzi
غزي
Ghuzi is whole lamb roasted until browned and served over spiced rice with nuts or raisins in Gulf feasts.
Piedmont, Italy
Gianduiotto
Turin's chocolate-hazelnut candy, the first solid chocolate made with hazelnut (gianduja). A 19th-century invention, wrapped in gold foil.
Chile
Giant Barnacles
Picorocos
Volcano-shaped barnacles with sweet crablike meat inside, a unique Chilean seafood delicacy from the southern coast.
Kiribati
Giant Clam
Giant clam is reef shellfish served raw, grilled, or simmered with coconut; the firm, sweet meat is cut from the large shell before serving.
Samoa
Giant Taro
Ta'amu
Ta'amu is giant taro cooked by boiling, roasting, or steaming until dense and starchy, then served as a Samoan staple.
Serbia
Gibanica
Гибаница
Layers of thin filo crumpled with a filling of young cheese, eggs and kajmak, baked until the top layers crisp and the middle stays custardy.
Belize
Gibnut
A Belizean dish of roasted or stewed gibnut, a large Central American rodent prized for its tender, pork-like meat; famously served at royal visits.
Gibraltar, Gibraltar
Gibraltarian Menestra
Menestra
A vegetable stew/soup unique to each family; made with runner beans, carrots, pumpkin, aubergine, courgettes, kohlrabi, garlic, olive oil, basil, red kidney beans, and pasta (broken spaghetti or small macaroni); vegetables cooked, blended, then served with grated cheese; traditionally eaten during Lent.
Gibraltar, Gibraltar
Gibraltarian Panissa
Panissa
A bread-like dish similar to calentita but with a different preparation; chickpea flour, water, and olive oil simmered for over an hour while stirring to form a paste, then left to set; the polenta-like dough is cut into strips and fried in olive oil; a descendant of the Genoese dish of the same name.