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favorite food.

Iran

Khoresh Anar

خورش انار

An Iranian stew of duck or chicken with pomegranate molasses and walnuts.

Iran

Khoresh Bamieh

خورش بامیه

An Iranian okra stew with meat, tomatoes and a hint of souring.

Iran

Khoresh kangar

خورش کنگر

Tender wild artichoke stems are braised with herbs and meat into a spring Iranian khoresh.

Iran

Khoresh rivas

خورش ریواس

Sour rhubarb stalks are braised with herbs and lamb into a bright spring Persian stew.

Iran

Khoresh-e Bademjan

خورش بادمجان

Fried aubergines laid whole over a tomato and lamb stew soured with unripe grape juice or dried lime.

Iran

Khoresh-e Karafs

خورش کرفس

Celery stewed with lamb, mint and parsley and soured with lemon into a pale green khoresh.

Isfahan, Iran

Khoresht Mast

خورشت ماست

A Persian yogurt-based stew with lamb, saffron, turmeric and mint, thickened with yogurt and egg yolks, a Isfahan specialty served cold or warm.

Mongolia

Khorkhog

Хорхог

Mutton cut on the bone and layered in a sealed milk churn with fire-heated river stones, water and vegetables, then cooked from the inside out.

Armenia

Khorovats

Խորոված

Pork, lamb or vegetables cut into large pieces, skewered and grilled over vine cuttings, then stripped from the skewer onto lavash to catch the juices.

Western Sahara

Khoubz Laftir

Unleavened bread prepared without salt, sugar, or yeast; only barley mixed with water, buried in a clean hole with fire above; soaked in meat sauce after baking; a nomadic bread that uses the desert itself as the oven.

Morocco

Khoudenjal Tea

خودنجال

A Moroccan infusion of galangal and warming spices, brewed as a fragrant after-meal drink.

Siberia, Russia

Khrenovina Sauce

Хреновина

Khrenovina is a Siberian sauce of tomatoes, horseradish, garlic, and salt, served with meat or pelmeni.

Luang Prabang, Laos

Khua Mee

ຂົ້ວໝີ່

Rice noodles pan-fried in a sweet dark soy and tamarind sauce with egg, then topped with shredded omelette and coriander.

Eastern Province, Saudi Arabia

Khubz Ahmar

خبز أحمر

Khubz Ahmar is a soft Al-Ahsa bread whose reddish crumb and subtle sweetness come from dates incorporated into the dough.

Saudi Arabia

Khubz al-jamri

خبز الجمري

Khubz al-jamri, bread buried and baked directly in hot sand and embers, is a distinct Bedouin technique-bread with real collectible appeal and is not a variant of the carried saj/rgag/shuraik breads.

Produce

Khunaizi Dates

تمر خنيزي

Khunaizi Dates are an Omani cultivar harvested at an intermediate stage, with medium-to-large fruit and a balanced flavor when fully ripe.

Bumthang, Bhutan

Khur-le

ཁུར་ལེ།

Buckwheat or wheat batter poured onto a hot griddle into a thick pancake, eaten with datshi or ezay at breakfast in the Bumthang valleys.

Gyumri, Armenia

Khurjin

Խուրջին

Meat and vegetable stew cooked and served inside a pouch of lavash tied at the neck like a saddlebag, which gives it the name.

India

Khus Sharbat

खस का शर्बत

A green, fragrant summer drink made from vetiver grass syrup. It is cooling and earthy.

Mongolia

Khuurga

Хуурга

Mutton or beef sliced and fried hard with onion, potato and carrot in its own fat, served with rice or noodles.

Mongolia

Khuushuur

Хуушуур

Flat half-moon pastry filled with minced mutton and onion, sealed and fried in mutton fat until blistered and golden.

United Arab Emirates

Khuzi

خوزي

Whole roasted lamb served on a bed of saffron rice with toasted almonds, pine nuts, and dried fruit, a centerpiece at weddings and Eid celebrations, impressive presentation on large platter.

Racha-Lechkhumi and Kvemo Svaneti, Georgia

Khvanchkara

Ხვანჭკარა

A semi-sweet Georgian red wine from the Khvanchkara micro-region of Racha.

North Caucasus, Russia

Khychin

Хычин

Thin rolled flatbreads from Karachay-Cherkessia stuffed with potato-and-cheese or herbed curd, griddled in butter.

Aleppo, Lebanon

Kibbeh

كبة

Meat and bulgur croquettes, fried or baked, crispy exterior with well-seasoned meat and proper bulgur texture, a popular Arabic dish in UAE, traditional and beloved, festive and daily, versatile and hearty.

Tanzania

Kiburu

Green bananas mashed with beans and served with a little meat, a Chagga highland staple.

Kabul, Afghanistan

Kichri Quroot

کچری قروت

Mung beans and rice cooked sticky with onion, served with a meat sauce and a pool of reconstituted qoroot.

Madagascar

Kida amin Voanio

Seafood simmered with coconut in a coastal Malagasy preparation.

Poland

Kiełbasa Biała

Polish white sausage (raw, unsmoked), seasoned with marjoram and garlic, boiled or baked with onions. An Easter Sunday staple, mild and juicy, served with żurek and horseradish.

Poland

Kiełbasa biała parzona Wielkopolska

Kiełbasa biała parzona Wielkopolska is a cooked sausage from Greater Poland Voivodeship, rooted in local cooking tradition. Distinct from food-kielbasa-biala.

Kraków, Poland

Kiełbasa Krakowska

A thick, smoked, dried pork sausage from Kraków, seasoned with pepper, garlic, and nutmeg. Served cold in slices as a sandwich meat or snack, a national staple.

Poland

Kiełbasa Krakowska Sucha Staropolska

Kiełbasa Krakowska Sucha Staropolska is a cured or preserved meat from Lesser Poland Voivodeship, rooted in local cooking tradition. Distinct from food-kielbasa-krakowska.

Lesser Poland, Poland

Kiełbasa Lisiecka

A premium smoked pork sausage from Liszki near Kraków, with PGI protection. Made from lean pork, seasoned with garlic and pepper, a artisanal specialty, served cold or grilled.

Poland

Kiełbasa Myśliwska

Polish hunter's sausage: a thin, smoked, dried pork sausage, portable and long-lasting. A rustic, savory snack, served cold with bread and mustard, a hunting classic.

Poland

Kiełbasa piaszczańska

Kiełbasa piaszczańska is a cured or preserved meat from Piaski Wielkie, rooted in local cooking tradition.

Kraków, Poland

Kiełbasa Podwawelska

A smoked and steamed pork sausage from near Kraków, mildly aromatic with garlic. Served hot after frying or grilling, with mustard or horseradish sauce, a national staple.