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favorite food.

Bansko, Bulgaria

Kapama

Капама

A Bansko winter dish: layers of sauerkraut, pork, chicken, sausage and rice sealed in a pot with dough and baked overnight.

Greece

Kapama

Καπάμα

A Greek dish of meat (veal or rabbit) simmered in a tomato-cinnamon-clove sauce, a regional specialty. A rustic, aromatic, sweet-savory stew, a taverna and home classic, a festive dish, a traditional stew.

Rhodes, Greece

Kapamas

Καπαμάς

Rhodes wedding dish of lamb braised with tomato, cumin and chickpeas until falling off the bone, ladled over rice pilaf for the whole table.

Windhoek, Namibia

Kapana

Namibia's signature street food — beef cut into small pieces and grilled on a flat metal plate over open fire, seasoned with kapana spice, served with a salsa of onions, tomatoes, and vinegar, eaten with vetkoek.

Cusco, Peru

Kapchi

A Cusco Andean stew of broad beans, potatoes, cheese and herbs; also called Qapchi.

Zambia

Kapenta

Small sardine-type fish from Lake Tanganyika and Lake Kariba; caught in nets, salted, and sun-dried on racks; a very important food and income source for many Zambians; fried until crispy or stewed with onions, tomatoes, and chili; salty, intense, and flavorful; served with nshima; a TasteAtlas-listed must-try.

Malawi

Kapenta

Matemba

Small freshwater sardines netted at night on Lake Kariba under lamps, sun-dried on racks and then fried with tomato and onion.

Thailand

Kapi

กะปิ

Thai shrimp paste, a pungent fermented condiment essential to curries, chili pastes, and rice dishes.

Papua New Guinea

Kapiak

Kapiak is the edible breadnut of Papua New Guinea, valued for its starchy kernels, which may be boiled, roasted, or incorporated into local foods.

Penang, Malaysia

Kapitan Curry

Nyonya chicken curry with distinct spice blend, drier than regular curry, complex spice blend with tender chicken and thicker gravy, aromatic and rich.

Kerala, India

Kappa

കപ്പ

Boiled tapioca from Kerala, often mashed and served with fish curry. It is a staple carb in coastal Kerala.

Rotterdam, Netherlands

Kapsalon

Rotterdam street food layering fries with döner or shawarma, melted cheese, salad, and garlic sauce.

Ukraine

Kapusniak

Капусняк

Kapusniak is a Ukrainian sauerkraut soup with pork, potatoes, root vegetables, and sometimes millet.

Poland

Kapusta z Grzybami

Polish braised cabbage with forest mushrooms, a savory side or filling for pierogi and croquettes. A Christmas Eve staple, earthy and tangy, served warm.

Slovakia

Kapustnica

Sauerkraut soup with smoked pork, dried mushrooms, sausage and plum, thick and sour, cooked in quantity for Christmas Eve and eaten for days after.

Poland

Kapuśniak

A Polish sauerkraut soup with smoked pork ribs, bacon, potatoes, and marjoram, tangy and hearty. A fall and winter classic, served with bread.

India

Kara Kuzhambu

காரக் குழம்பு

A spicy Tamil curry with tamarind, onions, and vegetables. It has a bold, tangy flavor and is served with rice.

Japan

Karaage

唐揚げ

Bite-sized chicken marinated in soy, ginger, and garlic, then lightly floured and deep-fried.

Aleppo, Syria

Karabij Halab

كرابيج حلب

Semolina domes filled with pistachio or walnut, served buried in natef — a white foam whipped from soapwort root.

Hyderabad, India

Karachi biscuits

कराची बिस्कुट

Shortbread-style biscuits are baked with tutti-frutti and cashew in Hyderabad's Irani bakery tradition.

United Arab Emirates

Karak Chai

كارك تشاي

Strong spiced tea with milk, cardamom, cinnamon, ginger, and saffron, brought by Indian diaspora, now UAE's beloved street-side daily drink, strong tea flavor with creamy texture and distinct cardamom aroma.

New Zealand

Karaka Berries

Bright orange berries of the native karaka tree; the flesh is edible but the kernel is toxic until detoxified by prolonged boiling, steaming and soaking — prepared in hapū-specific ways and stored for winter.

Black Sea Region, Turkey

Karalahana çorbası

Karalahana corbasi, the Black Sea collard soup with cornmeal and beans, is a named regional soup unlike any carried Turkish soup.

Oran, Algeria

Karantika

كرنتيكا

An Oran street food of chickpea-flour batter baked into a soft, custard-like slab, commonly served hot with cumin and harissa, on bread or in squares.

Pohnpei State (Capital FSM), Federated States of Micronesia

Karat Banana

Karat

Karat is a Pohnpei Fe'i banana cultivar with dense orange flesh, eaten ripe and valued locally for its distinctive texture.

Jordan

Karawiya

كراويه

Dark caraway and cinnamon pudding thickened with rice flour, topped with coconut and nuts, made to celebrate a birth.

Belgrade, Serbia

Karađorđe's Schnitzel

Карађорђева шницла

A veal or pork escalope beaten thin, rolled around kajmak, breadcrumbed and fried, served with tartare sauce.

Czech Republic

Karbanátek

Spiced fried pork patty, a Czech pub and home-cooking staple.

Norway

Karbonade

A Norwegian beef patty, similar to a hamburger, served in brown sauce with potatoes and peas

Denmark

Karbonader

Danish breaded pork or veal patties, pan-fried and served with potatoes, gravy, and pickled red cabbage

South Karelia, Finland

Karelian Crepe

Sultsina

Traditional Karelian dish, cross between crêpe and flatbread, unleavened rye dough with farina filling, eaten immediately.

South Karelia, Finland

Karelian Pasties

Karjalanpiirakka

Thin rye crust pasties filled with rice porridge or potato, served with egg butter, EU TSG protected, a national icon.

South Karelia, Finland

Karelian Stew

Karjalanpaisti

Slow-cooked stew traditionally made with beef and pork, sometimes lamb, with root vegetables and peppercorns.

New Zealand

Karengo

Native red seaweed related to nori (Porphyra species), harvested off southern coasts in spring and air-dried into dark purple fronds; chewed as a snack or added to soups, once a traded Māori staple.

Seychelles

Kari Bernik

Limpet curry — limpets (bernik) cooked in coconut milk with Seychellois curry spices

Seychelles

Kari Koko Poul

Chicken cooked in coconut milk curry with Seychellois spices; the bones are traditionally left in for authentic flavour; cardamom and other spices are roasted before cooking; a staple Creole curry reflecting the Indian and French influences on Seychellois cuisine; served with rice.