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Cyprus

Kolokotes

Κολοκοτές

Cypriot pastries of dough filled with pumpkin, bulgur and cinnamon, baked at Christmas.

Gilan, Iran

Koloocheh

کلوچه

Round stamped pastry filled with walnut, date or coconut and cardamom, baked in Fuman in Gilan and sold along the roads there.

Czech Republic

Koláče

A Czech round sweet yeast pastry with povidla, poppy seed, or tvaroh filling, a festive and daily classic.

Slovakia

Koláče

Round yeast pastries with a well of curd, plum jam, poppy seed or apple in the middle, baked in trays for weddings and holidays.

Hokkaido, Japan

Kombu

昆布

Dried kelp, the core of dashi stock, prized for its deep umami and natural MSG.

Croatia

Komiška pogača

Komiška pogača is a filled island pie of tomato, onion and salted fish baked between bread-like dough.

Kyrgyzstan

Komoch Nan

Көмөч нан

Bread baked directly in the ashes of a hearth or under a cast-iron lid buried in embers, coming out dense with a scorched crust.

North Macedonia

Kompir Mandža

Компир манџа

Potatoes stewed with pork or beef, onion and paprika into a thick, brick-red everyday stew.

Serbia

Komplet Lepinja

Комплет лепиња

A flatbread hollowed out, filled with kajmak and pork dripping, topped with a raw egg and returned to the oven until the egg sets.

Poland

Kompot

Polish fruit compote of boiled fresh or dried fruits (apples, plums, pears), served warm or cold. A traditional drink-dessert, sweet and fruity, a daily and festive staple.

Yemen

Komroh

Fava beans cooked soft and mashed with garlic, ghee, black pepper and salt into a thick breakfast bowl.

Hawaii, United States

Kona coffee

A rare, mild coffee grown on the slopes of Hawaii's Mauna Loa, prized for its smooth, low-acid profile.

Egypt

Konafa

كنافة

A Egyptian shredded pastry with cream, cheese, or nuts, soaked in syrup, a Ramadan and daily classic

Malawi

Kondowole

A sticky, very stiff cassava-flour porridge from northern Malawi, stirred vigorously until tough and elastic; resembles nsima but has a more neutral, chewy character and is normally eaten with fish.

Cameroon

Kondrè

Unripe plantains stewed whole with goat meat, garlic, ginger and a heavy blend of western-highland spices until the plantain absorbs the sauce.

North Korea

Kongbap

콩밥

Rice cooked with beans, eaten often at breakfast for the protein it adds; a plain, nourishing staple of North Korean daily life; when rice runs short it is stretched with barley, millet, or corn; a simple dish that reflects the austere reality of North Korean food; the foundation of many meals.

Belgium

Konijn in het zuur

Konijn in het zuur is rabbit braised until tender in a sharp sweet-sour Belgian sauce.

Guadeloupe

Konkada

A Guadeloupean coconut confection of grated coconut cooked with sugar until it forms sweet, chewy clusters.

Equatorial Guinea

Konkoe Ture Gbeli

Smoked catfish in a spicy sauce; the fish is soaked or boiled first, then cooked in a fiery preparation with peppers, onions, and palm oil; a Fang dish.

Ghana

Konkonte

A dark cassava-flour dough cooked into a Ghanaian swallow and eaten with soup.

Jérémie, Haiti

Konparèt

A dense coconut, ginger and spice bread from Jérémie, keeping for weeks and traditionally carried on long journeys.

Japan

Konpeitō

金平糖

Konpeito, the tiny spiked sugar star of Portuguese descent made over days by hand, is a named Japanese confection with dedicated makers and an imperial-gift role.

Makassar, Indonesia

Konro Soup

Sop Konro

Makassar beef rib soup with kluwek-darkened broth, rich spices, and tender beef ribs.

Guam

Konsetban Papaya

Pickled Papaya

Konsetban papaya uses green papaya cut into pieces and pickled with vinegar and spices for a crisp, sour accompaniment.

Ghana

Kontomire Stew

Kontomire

Cocoyam leaves boiled down and cooked with palm oil, egusi, onion, smoked fish and boiled egg.

Greece

Kontosouvli

Κοντοσούβλι

Large spit-roasted pork shoulder; top-rated on TasteAtlas Greece.

Tanzania

Konyagi

Clear sugarcane spirit made in Tanzania, drunk neat, with soda, or from small sachets.

Iran

Kookoo Sabzi

کوکو سبزی

Dense herb frittata with far more chopped herbs than egg, plus barberries and walnut, fried flat and cut in wedges.

Iran

Kookoo Sib Zamini

کوکو سیب زمینی

Persian potato patties made from mashed potatoes, eggs, saffron and turmeric, fried until golden, a popular street snack and side.

India

Kootu

கூட்டு

A South Indian dish of lentils and vegetables cooked with coconut and spices. It is thicker than sambar and served with rice.

South Aegean, Greece

Kopanisti

Κοπανιστή

A Greek spicy, tangy PDO blue cheese from Mykonos, made from cow or sheep milk, aged in barrels. A meze and spread, served with bread and ouzo, a Cyclades specialty, pungent and spicy.

Singapore, Malaysia

Kopi

Kopi C

Robusta beans roasted with sugar and margarine, brewed through a cloth sock and poured over condensed milk; ordered by a coded shorthand at every coffee shop

Yogyakarta, Indonesia

Kopi joss

Kopi joss, coffee with a lump of glowing charcoal dropped into the glass, is a named Yogyakarta street-side institution and a genuinely singular preparation.

Czech Republic

Koprová omáčka

A Czech dill sauce with beef or eggs, served with dumplings and boiled potatoes, a home and daily classic

Poland

Kopytka

Polish 'little hooves': small, oval potato dumplings of mashed potatoes and flour, boiled and served with butter or bacon. A simple, rustic side or main dish.

Ethiopia

Korarima

ኮረሪማ

Ethiopian black cardamom (korarima) — a warm, smoky, slightly menthol spice that's central to berbere, mitmita and niter kibbeh. Distinct from Indian and green cardamom, with a deeper, earthier aroma.