Find your next
favorite food.

Uganda

Katunkuma

Very small round bitter berries of a nightshade, eaten raw or cooked and often taken as a medicine as much as a food.

Czech Republic

Katův šleh

Katův šleh is a meat dish from Czech Republic, rooted in local cooking tradition.

Papua New Guinea

Kaukau

Kaukau is the Tok Pisin name for sweet potato, a major staple in Papua New Guinea, especially in the Highlands. It is grown and cooked in many varieties.

Pohnpei State (Capital FSM), Fiji

Kava

Suhka

Kava is a ceremonial Pacific root beverage prepared by pounding Piper methysticum roots, mixing them with water, and straining the earthy drink for communal sharing.

Maldives

Kavaabu

ކަވާބު

Smoked tuna, coconut, onion, ginger, curry leaves, and lime are bound, shaped, and deep-fried into a Maldivian snack.

Bulgaria

Kavarma

Кавърма

Pork or chicken slow-cooked in a sealed clay pot with onion, peppers, mushrooms and paprika until the meat falls apart in its own fat.

Norway

Kavring

Norwegian kavring is a crisp, dried baked product eaten on its own or crumbled into other dishes; it differs from the soft rye loaf also called kavring in Sweden.

Turkey

Kavurma

Kavurma, meat slow-cooked and preserved under its own fat in sealed tins, is a named Turkish preserved product bought by the tin, not a generic fried meat.

New Zealand

Kawakawa

Heart-shaped leaves of a native shrub, dried for a mild peppery tea or used fresh as a wrapping and seasoning.

Sudan

Kawal

Leaves of the senna plant pounded and buried in a clay pot to ferment for weeks, then dried and crumbled into stews as a meat substitute.

Sudan

Kawari

Cattle or sheep trotters simmered for hours with onion and spice until the broth turns gelatinous and the tendons go soft.

Poland

Kawior po żydowsku

Kawior po żydowsku is a offal dish from Masovian Voivodeship, rooted in local cooking tradition.

Malta

Kawlata

Thick winter soup of cabbage, pork, sausage, beans and root vegetables cooked long enough for the pork to fall apart.

Singapore, Indonesia

Kaya

A coconut, egg and sugar spread, often flavored with pandan or caramelized sugar. Kaya is enjoyed in several Southeast Asian cuisines, including as a breakfast spread.

Singapore, Malaysia

Kaya Toast

Charcoal-grilled toast with coconut jam and butter, kopitiam breakfast staple, crispy charred toast with generous kaya and cold butter slab.

Libya

Kayka Harra

A savoury batter baked over fried potato, tomato, harissa, olives and cheese into a spiced slab, cut in squares.

Turkey

Kaymak

Қаймақ

Thick clotted cream, essential for breakfasts and desserts.

Kayseri, Turkey

Kayseri yağlaması

Kayseri yağlaması stacks hand-thin yufka layers with minced meat and tomato, cut into squares and eaten with yogurt — Kayseri's own layered dish.

Japan

Kayu

粥

Okayu, rice porridge cooked thin and eaten plain or with umeboshi, is a named Japanese dish with a fixed cultural role in illness and in the seven-herb New Year rite.

Eastern Anatolia, Turkey

Kaz tiridi

Kaz tiridi, Kars goose roasted and served over bread with its stock, is a named winter dish of a specific province with its own goose-rearing tradition.

Kazakhstan

Kazakh Tea

Шай

A Kazakh black tea, served in piyala bowls with milk or butter, a national and hospitality icon.

Uzbekistan

Kazan Kabob

Qozon kabob

A Uzbek hearty dish of meat, potatoes, and onions cooked in a kazan

Turkey

Kazandibi

Kazandibi, the deliberately scorched milk pudding lifted from the pan bottom, is a named Turkish dessert.

Japan

Kazunoko

数の子

Kazunoko, herring roe cured whole and eaten for its crunch, is a named osechi component with a fixed New Year meaning.

Kazakhstan

Kazy

Қазы

Horse-rib meat and fat are packed into a natural casing, then salted, smoked or boiled, and sliced into rich coins.

Bosnia and Herzegovina

Kačamak

Качамак

Coarse cornmeal beaten with water and salt into a thick porridge, then loaded with kajmak, young cheese or cracklings.

Armenia

Kchuch

Կճուճ

Layered clay-pot bake of fish or lamb with potato, aubergine, tomato and pepper, sealed and cooked slowly in its own moisture.

Aleppo, Syria

Kebab Halabi

كباب حلبي

Minced lamb kebabs grilled and finished in a spiced tomato and Aleppo pepper sauce with aubergine.

Aleppo, Syria

Kebab Khashkhash

كباب خشخاش

Minced lamb worked with red chilli paste, pine nuts and parsley, moulded onto skewers and grilled.

Bulgaria

Kebapche

Кебапче

Finger-length roll of minced pork and beef worked with cumin and black pepper, grilled over charcoal until it splits along its length.

North Macedonia

Kebapchinja

Ќебапчиња

Small fingers of minced beef and lamb grilled over charcoal and served ten at a time with raw onion and flatbread.

Alexandria, Egypt

Kebda Eskandarani

كبدة إسكندراني

Alexandrian beef liver: thin slices of liver flash-sautéed with peppers, chiles, garlic, and spices, served in a sandwich.

United Kingdom

Kedgeree

Smoked haddock flaked into curried rice with hard-boiled egg, parsley and butter, eaten at breakfast.

Côte d'Ivoire

Kedjenou

Kédjénou

Guinea fowl or chicken sealed into a clay canari with onion, tomato, aubergine and ginger and cooked over low heat with no added liquid, the pot shaken rather than stirred.

Côte d'Ivoire

Kedjenou Poulet

Kedjenou de Poulet

Ivorian chicken cooked slowly in a sealed pot with onion, tomato, pepper and little added liquid.

India

Keema Matar

कीमा मटर

Minced meat cooked with green peas in a spiced onion-tomato gravy.