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Jammu and Kashmir, India

Kashmiri Hareesa

ہریسہ

Mutton pounded with wheat and cooked overnight into a smooth, pale paste, topped with hot ghee and eaten in the winter before dawn.

Jammu and Kashmir, India

Kashmiri Pulao

कश्मीरी पुलाव

A sweet and fragrant rice dish from Kashmir with dried fruits, nuts, and saffron. It is mild and colorful.

Republic of the Congo

Kasiksi

A traditional banana beer made from fermented banana mash; a cultural symbol of peace and unity, served at ceremonies and gatherings.

Intérieur (Maroni / Oyapock / Bushinenge-Amerindian), French Guiana

Kasilipo

A traditional Amerindian dish; grated cassava heated gently in its own juice for 24 hours to create a sauce; fish, meat, or poultry (fresh, smoked, or boucané) cooked in this sauce with herbs (ansoï) and chili; served over cassava flatbreads (cassaves).

Intérieur (Maroni / Oyapock / Bushinenge-Amerindian), Suriname

Kasiri

Cassava fermented into a cloudy, sour, mildly alcoholic beer made by Indigenous communities in the interior.

Austria

Kaspressknödel

Pressed Alpine cheese dumplings made from bread, cheese, onion, and herbs; broth is one common serving.

Hesse, Germany

Kasseler speckkuchen

Kasseler speckkuchen is a dish made with a defined local recipe and ingredients.

Greek Macedonia, Greece

Kasseri

Κασέρι

A Greek semi-hard PDO cheese from Thessaly, Macedonia, or Lesbos, made from sheep milk. Stretchy and mild, used in sandwiches or grilled, a table and breakfast cheese, a national staple.

Germany

Kassler

Cured and smoked pork cut, similar to gammon, served with sauerkraut and mashed potatoes.

Åland Islands

Kastelholm Cheese

Kastelholmsost

ÅCA Kastelholm/Pommern/Åland Special cheese, widely sold in Åland.

Boka and the Coast, Montenegro

Kastradina

Kaštradina is salted and air-dried mutton or goat, later simmered until tender and often served with cabbage or greens. It is a preserved-meat tradition of Montenegro’s mountain and Boka households.

West Bengal, India

Kasundi

কাসুন্দি

Mustard seeds are ground with salt and spices into Bengal's sharp fermented mustard sauce.

Poland

Kaszanka

Polish blood sausage (kiszka) of pork offal, buckwheat, and blood, seasoned with marjoram and onions. Grilled or fried until crispy, a rustic, hearty staple, served with bread.

Myanmar

Kat Kyi Kaik

ကတ်ကြေးကိုက်

Flat rice noodles stir-fried on a griddle with squid, prawn, fish cake, egg and bean sprouts in dark soy, a Mon and Dawei speciality from the south.

Seychelles

Kat-Kat Banann

Creole porridge of mashed green bananas (or plantains) and shredded fish fillets cooked in fresh coconut milk; the plantain is simmered, mashed, and combined with shredded fish, with subtle hints of ginger and garlic; typically accompanied by chili and rice; a traditional Seychellois comfort food.

Karachi, Pakistan

Kata Kat

کٹا کٹ

Goat brain, kidney, heart and testicle chopped continuously on a hot griddle with two cleavers, cooked with tomato, ginger and chilli.

Greece

Kataifi

Καταΐφι

Greek dessert of shredded phyllo (kataifi dough) wrapped around a nut filling, baked and soaked in syrup. A café and celebration dessert, crispy and sweet, a national treat, similar to baklava.

Rhodopes, Bulgaria

Katak

Катък

Drained sheep's yogurt whipped with garlic, savory and hot pepper into a tangy, salty cream — a Rhodope preservation trick from before refrigeration.

Ethiopia

Kategna

ቃተኛ

A simple Ethiopian appetizer of lightly toasted injera brushed with niter kibbeh and dusted with berbere. Crispy, spicy, buttery — it's the Ethiopian version of garlic bread.

Gilan, Iran

Kateh

کته

Kateh is rice cooked by absorption with salt and butter until tender and cohesive, a home-style staple of Gilan and Mazandaran.

West Bengal, India

Kathi roll

কাঠি রোল

Paratha is wrapped around spiced meat, egg, onion, and chutney in the Kolkata street-food style.

Cameroon

Kati Kati

Chicken grilled over a wood fire until charred, then pulled apart and stewed briefly in red palm oil with njangsa and country onion.

Ethiopia

Katikala

ካቲካላ

A clear, potent Ethiopian distilled liquor traditionally made in homes and villages. Closely related to areqe — by some accounts the same drink, by others a stronger, plainer cousin.

Central Greece, Greece

Katiki

Κατίκι

A Greek soft, spreadable PDO cheese from Domokos, made from sheep or goat milk, mild and creamy. Used on bread or in pies, a regional specialty, a delicate and fresh dairy.

Cyprus

Katimeria

Κατιμέρια

Katimeria are Cypriot fried pancakes folded around fresh anari or drizzled with honey.

Bulgaria

Katino Meze

Катино мезе

A hot Bulgarian starter of chopped pork, onions and mushrooms sautéed in butter with paprika and herbs, served sizzling.

Bulgaria

Katma

Катма

Thin, yeasted breakfast flatbread/pancake.

Gaziantep, Turkey

Katmer

A thin, flaky pastry from Gaziantep layered with clotted cream (kaymak) and finely ground pistachios, folded into a square and pan-fried until crisp. It is one of the signature breakfast items of Gaziantep, a UNESCO Creative City of Gastronomy, and is closely associated with the city's pistachio culture.

Uganda

Katogo

Matooke or cassava boiled together with offal, beans, groundnut sauce or meat in one pot so the starch takes up the sauce — the standard Ugandan breakfast.

Singapore, Singapore

Katong Laksa

Thick rice noodles cut short so the bowl can be eaten with a spoon alone, in a coconut and dried-shrimp gravy with cockles, fish cake and prawns.

Tokyo, Japan

Katsu Sando

カツサンド

A sandwich of breaded pork cutlet (tonkatsu) with shredded cabbage between soft white bread.

Japan

Katsudon

カツ丼

Rice bowl topped with a breaded pork cutlet simmered with egg and onion in sweet soy broth.

Japan

Katsuo no Tataki

鰹のタタキ

Skipjack tuna lightly seared over straw, sliced and served with ponzu, garlic, and shiso.

Japan

Katsuobushi

鰹節

Dried, fermented, and smoked skipjack tuna, shaved into flakes for dashi and toppings.

Kyrgyzstan

Kattama

Каттама

Dough rolled thin, brushed with fat or fried onion, coiled and flattened again, then pan-fried so it separates into flaky layers.

Guinea

Katun

A named Guinean goat cheese associated with Fouta dairy traditions.