Find your next
favorite food.

Tajikistan

Jurgot

Ҷурғот

Thick sour milk thinned with water and salted into a drink taken with meals in hot weather.

Niger

Jute Mallow Soup

Miyan Ayoyo

A soft, mucilaginous soup of jute mallow leaves (ayoyo) cooked with meat, groundnut or palm oil, tomato, onion, and spices; smooth and slightly sticky, served with tuwo in Hausa areas of Niger.

Brazil

Juçara Palm Heart

Palmito de Juçara

Tender juçara palm heart from the Atlantic Forest, valued as a conservation-minded alternative to açaí-palm hearts.

Marshall Islands

Jããnkun

Mokwan

Jaankun is pandanus fruit cooked into a paste, dried, and wrapped for storage; the concentrated preserve is chewy, fragrant, and suited to long canoe journeys.

Lower Saxony, Germany

Jägermeister

Herbal liqueur with 56 herbs, roots, and spices, from Lower Saxony, served cold as a digestif or shot.

Chicago, United States

Jíbarito

A Chicago Puerto Rican-community sandwich using two flattened, fried green plantains instead of bread, filled with steak, garlic mayo, lettuce and tomato.

Bhutan

K5 Whisky

K5

Blended whisky made at Gelephu by the state distillery, matured at altitude and named for the fifth king.

Syria

Ka'ak

كعك

Sesame-crusted bread rings sold from barrows, torn open and filled with za'atar or cheese.

Amman, Jordan

Ka'ak Asawer

كعك أساور

Sesame-crusted bread rings sold by the armful from barrows on the street, eaten torn open with a sachet of za'atar.

Palestine

Ka'k bi Tahineh

كعك بالطحينة

Tahini cookies made with semolina or flour, butter, sugar, and tahini, baked until golden — crumbly, nutty, and not overly sweet.

Morocco

Kaab el Ghazal (Gazelle Horns)

كعب الغزال

Delicate crescent pastries of almond paste scented with orange blossom inside thin, pale dough.

Beirut, Lebanon

Kaak

كعك

A handbag-shaped sesame bread ring sold from glass carts, split and filled with thyme spice, cheese or chocolate spread.

Libya

Kaak Malih

A savoury Libyan ring bread baked with sesame and served with cheese, eggs, or tea.

Tunisia

Kaak Warka

كعك ورقة

Ring of thin dough filled with almond paste scented with geranium water, baked pale and dusted with icing sugar.

Senegal

Kaani

Hot chilli pounded with garlic, onion and lime into a rough green or red sauce spooned onto sandwiches and grilled meat.

India

Kaanji

कान्जी

A fermented North Indian drink made from black carrots, mustard, and spices. It is tangy and probiotic.

Iran

Kabab Bakhtiari

کباب بختیاری

Alternating pieces of saffron chicken and marinated lamb on one skewer, so each bite changes.

Iran

Kabab Barg

کباب برگ

Lamb or beef fillet flattened thin, marinated in onion juice, saffron and lemon, and grilled fast over coals.

Iran

Kabab chenjeh

کباب چنجه

Boneless lamb cubes are marinated, skewered and grilled until smoky outside and pink-tender within.

Iran

Kabab Koobideh

کباب کوبیده

Minced lamb or beef with grated onion pressed onto a wide flat skewer by hand and grilled over charcoal so it stays juicy and slightly loose.

Rasht, Iran

Kabab Torsh

کباب ترش

Gilan speciality: beef marinated for a day in pomegranate molasses and ground walnut, then grilled until the crust goes dark and sour.

Iran

Kabab-e donbalan

کباب دنبلان

Young lamb tails are seasoned and grilled over coals as a rich, smoky Iranian kebab specialty.

Turkey

Kabak Tatlısı

Pumpkin slices baked with sugar until caramelized and tender, served cold with tahini drizzle and crushed walnuts. The natural sweetness of the pumpkin is enhanced by the caramelization, while the tahini adds a nutty contrast. A popular autumn and winter dessert.

Uganda

Kabalagala

Ripe sweet bananas mashed with cassava flour and fried into small dense pancakes, sold in stacks by the roadside.

Poland

Kabanosy

Polish thin, dry, smoked pork sticks, crunchy and savory, often flavored with caraway. A portable snack, served with bread and mustard, a national and export staple.

Jammu and Kashmir, India

Kabargah

کابَرگاہ

Lamb ribs are simmered in milk and spices, then browned until crisp in a Kashmiri wazwan course.

Madagascar

Kabaro au Curry

A Malagasy dish of white beans simmered in a fragrant curry sauce with coconut milk.

Côte d'Ivoire

Kabato

Millet or maize flour cooked into a firm paste in the north of the country, the savanna answer to the southern cassava staples.

Bahrain

Kabeb Bahraini

كباب بحريني

Bahraini kebabs made from chickpea flour, garam masala spices, eggs, and finely chopped tomatoes and onions, shaped into small patties and fried.

Tunisia

Kabkabou

قبقابو

Fish baked with preserved lemon, capers, olives and tomato in a shallow dish until the sauce reduces around it.

Saudi Arabia

Kabsa

كبسة

Saudi Kabsa is rice cooked in a tomato, onion, and spice broth with chicken or lamb, then finished with raisins, nuts, or fried onions depending on the region.

Saudi Arabia

Kabuli

كابلي

Madinah's Kabli (Kabuli) rice is a Saudi adaptation of Afghan Qabeli palaw: basmati with meat or chicken, warm spices, orange or peel, and often nuts and raisins. It developed a distinct Madinan style and is separate from Saudi Bukhari rice.

Kabul, Afghanistan

Kabuli Pulao

قابلی پلو

Long-grain rice steamed over lamb and its stock, then buried under caramelised carrot slivers, raisins and slivered pistachio or almond.

Albania

Kabuni

Unique Albanian dish from Kruje made of rice fried in butter, cooked in mutton broth with raisins, then sweetened with sugar, cinnamon, and cloves, served cold, a distinctive sweet-savory crossover.

Dhaka, Bangladesh

Kacchi Biryani

কাচ্চি বিরিয়ানি

Marinated raw mutton layered under rice with potato, ghee and kewra water in a sealed pot, so meat and rice cook together.

Natore, Bangladesh

Kachagolla

কাঁচাগোল্লা

Loose, barely-cooked chhena crumbled with sugar and served soft, a Natore speciality with no shaping at all.