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Karnataka, India

Khara Bath

खारा बाथ

A savory semolina dish from Karnataka, similar to upma but spiced with vangibath powder. It is part of the Chow Chow Bath combo.

Bhutan

Kharang

ཁ་རང་།

Maize cracked into coarse grits and steamed, the everyday staple of eastern Bhutan where rice will not grow well.

Georgia

Kharcho

Харчо

A thick beef soup soured with tklapi plum leather, thickened with ground walnut and rice, and heavy with coriander, garlic and Georgian spices.

Egypt

Kharoub (Carob)

خروب

A Egyptian cold carob pod drink with sugar, a daily and traditional classic

Armenia

Khash

Խաշ

Cow's feet boiled overnight into an unsalted, unseasoned broth, eaten at dawn in winter with garlic, dried lavash and vodka.

Georgia

Khashi

Ხაში

Beef tripe and trotters simmered overnight into a thick white broth, eaten at dawn with garlic, salt and a shot of chacha.

Azerbaijan

Khashil

Xəşil

Flour cooked into a stiff paste with water, spread on a plate with a well of melted butter and syrup or honey in the middle.

Kakheti, Armenia

Khashlama

Խաշլամա

Lamb or beef and whole vegetables layered in a pot with beer or water and left to steam for hours without stirring.

Nepal

Khasi ko Bhutuwa

खसीको भुटुवा

Goat or mutton is dry-fried or slow-cooked with spices until the sauce clings tightly to the meat.

Oman

Khassab Dates

تمر خصب

Khassab Dates are a late-maturing Omani cultivar with large fruit, low moisture, rich flavor, and a firm surface suited to storage.

Vietnam

Khau nhuc (Vietnamese Marinated Roasted Pork Loin)

Khâu nhục

Khau nhuc, pork belly steamed for hours over taro with fermented bean curd, is a named northern-highland ceremonial dish of the Tay and Nung.

Armenia

Khavits

Խավից

Flour toasted in clarified butter and beaten with hot milk or water and honey into a smooth, rich, spoonable sweet.

Libya

Khbeiza

Small stuffed breads baked with cheese, olives, tuna or harissa worked into the middle.

India

Kheer

खीर

A rice pudding of milk, sugar and cardamom, served at festivals.

Afghanistan

Khetayee

خطایی

Short, crumbly biscuits of flour and oil scented with cardamom, so fragile they fall apart in the hand.

Punjab, Pakistan

Khewra Pink Salt

کھیوڑہ گلابی نمک

Rock salt mined at Khewra in Punjab is sold as pink crystals or ground seasoning.

Algeria

Khfaf

خفاف

Ring doughnuts of a very wet semolina dough pulled by hand and fried, then dipped in honey or sugar.

Bangladesh

Khichda

खिचड़ा

A slow-cooked dish of wheat, lentils, and meat, similar to haleem but with whole grains. Popular during Ramadan in India.

India

Khichdi

खिचड़ी

A comfort dish of rice and lentils cooked together, often with vegetables and mild spices. It is considered healing and easy to digest.

India

Khichu

ખીચુ

A Gujarati snack of steamed rice flour dough seasoned with cumin and green chilies. It is soft and served with oil.

Saudi Arabia

Khidri Dates

تمر خضري

Khidri Dates are a dark, firm Saudi cultivar with nutty flavor and long shelf life, grown across several provinces and commonly exported.

Ganja, Azerbaijan

Khingal

Xəngəl

Wide squares or sheets of boiled dough layered with fried mince or dried meat and garlic yogurt, and eaten with the fingers in some regions.

Georgia

Khinkali

Хинкали

Large pleated dumplings of spiced minced meat and broth, twisted into a thick doughy knot, boiled and eaten by hand with black pepper.

Morocco

Khlii (Preserved Meat)

خليع

Moroccan preserved dried meat (beef or lamb) in fat, a national and traditional ingredient. Used in eggs, tagines, and bread, savory and rich

Georgia

Khmeli suneli

Ხმელი სუნელი

A Georgian spice blend of ground coriander, blue fenugreek, marigold and pepper.

Morocco

Khobz (Moroccan Bread)

خبز

Round Moroccan hearth bread with a firm crust and close crumb, used to scoop stews and salads.

Yemen

Khobz al Tawa

Khobz al Tawa is a thin Yemeni flatbread cooked on a metal griddle rather than in a tandoor; it is drier and keeps longer than the thicker tandoor bread Saluf.

Algeria

Khobz Eddar

خبز الدار

Round semolina house bread enriched with egg and butter, decorated with seeds and baked for feast days.

Morocco

Khobz Ferran (Communal Oven Bread)

خبز الفرن

The Moroccan bread baked in a communal oven (ferran), a daily and neighborhood tradition

Tunisia

Khobz Mbesses

خبز مبسس

A traditional Tunisian semolina bread baked with olive oil and salt, dense and crumbly, served with stews, harissa and olive oil.

Western Sahara

Khobz Sahrawi

Dense, round bread staple of the Sahrawi diet; traditionally baked in the embers of a fire; versatile bread served at every meal, used as a utensil to scoop up meats, stews, and sauces; the everyday bread of Western Sahara.

Tunisia

Khobz Tabouna

خبز طابونة

Round semolina loaf baked against the wall of a clay tabouna oven, with a dense chewy crumb and a blistered underside.

Libya

Khobza Mahwara

A semolina loaf brushed with saffron water and covered in sesame seeds, baked for celebrations.

Belarus

Kholodets

Холодец

Kholodets is a meat aspic made from pork or beef bones slow-cooked until collagen releases, then chilled until set, clear firm jelly with tender meat pieces, served with horseradish or mustard.

Malawi

Kholowa

Pumpkin or squash cooked into a sweet-savoury Malawian side dish.

Cambodia

Khor Sach Ko

ខសាច់គោ

Beef braised in caramelised palm sugar with soy sauce, fish sauce, star anise, and black pepper until dark and meltingly tender.