Find your next
favorite food.

South Africa

Kota

Spatlo

A Gauteng township street food: a quarter loaf of bread hollowed out and filled with polony, cheese, eggs, Russian sausage, atchar, and slap chips - called kota in Johannesburg and spatlo in Pretoria and Tshwane townships.

Maharashtra, India

Kothimbir Vadi

कोथिंबीर वडी

A Maharashtrian snack of steamed coriander and gram flour cakes, sliced and fried. It is crispy and aromatic.

Tamil Nadu, India

Kothu Parotta

கொத்து பரோட்டா

A South Indian street food made by shredding parotta and stir-frying it with eggs, meat, vegetables, and salna. It is spicy and filling.

Poland

Kotlet de Volaille

A Polish chicken breast cutlet, pounded thin, stuffed with butter, garlic, and herbs, breaded and fried. A restaurant classic, juicy and rich, served with potatoes.

Poland

Kotlet Mielony

A Polish minced meat cutlet (pork or pork-and-beef), mixed with egg, bread, and onions, breaded and fried. A home-cooked classic, served with potatoes and cabbage.

Poland

Kotlet Schabowy

A Polish breaded pork cutlet, pounded thin, coated in flour, egg, and breadcrumbs, and pan-fried until golden. The weekday lunch icon, served with potatoes and cabbage.

Russia

Kotlety

Котлеты

Kotlety are pan-fried ground-meat patties with bread and onions, served with mashed potatoes or buckwheat.

Greece

Kotosoupa Avgolemono

Κοτόσουπα Αυγολέμονο

Greek chicken soup with rice or pasta, finished with avgolemono (egg-lemon) sauce. A comforting, silky, tangy soup, a winter and home classic, a national staple.

Germany

Kottenbutter

Kottenbutter is a Westphalian rye sandwich spread with butter and topped with smoked ham, raw onion and pepper.

Brittany, France

Kouign-Amann

Breton pastry with layers of butter and sugar, caramelized and crispy.

Thessaloniki, Greece

Koulouri

Κουλούρι

Greek sesame bread ring, a breakfast street food sold from carts, especially in Thessaloniki. Crispy outside and soft inside, a daily snack with coffee, a national staple.

Chad

Koumranga

Chadian sauce made from savonnier (soapberry) leaves; also called moula hidjilidj; a traditional leaf-based sauce; cooked with meat or fish and peanut paste; a regional specialty; one of the many leaf sauces of Chad; served with boule or kissar.

Burkina Faso

Koumvando

Sautéed wild eggplant leaves with onions, tomatoes, chili, garlic, and sometimes soumbala; a bitter green vegetable dish served with tô, rice, or couscous.

Peloponnese, Greece

Kounoupidi kapama

Κουνουπίδι καπαμάς

Cauliflower braised in a sweet-spiced tomato and cinnamon pot until melting, a winter speciality of the Peloponnese.

Cyprus

Koupes

Κούπες

Bulgur dough shaped into a hollow cigar around minced pork or lamb with onion and cinnamon, then deep-fried.

Niger

Koura-Koura

Koura-koura is a crunchy, hand-made peanut cake sold in Burkina Faso. Similar West African snacks such as kuli-kuli and Sierra Leonean kanya have distinct names and recipes.

Greece

Kourabiedes

Κουραμπιέδες

Greek almond shortbread cookies, crescent-shaped, scented with orange blossom, heavily dusted with powdered sugar. A Christmas tradition, melt-in-the-mouth and buttery, a national treat.

Greece

Kourou

Κουρού

Greek quick cheese pie with a yeast-free, olive-oil dough (kourou dough) filled with feta. A bakery and home snack, softer and less flaky than phyllo pies, savory and portable.

Côte d'Ivoire

Koutoukou

Sodabi

Palm wine distilled in village stills into a raw, high-strength clear spirit, sold by the glass from jerrycans.

Fiji

Kovu Walu

Kovu walu is fish or seafood wrapped in banana leaf with coconut cream, then baked until the parcel steams the flesh tender and aromatic.

Crete, Greece

Koxloi

Κοχλιοί

Greek escargot (snails), cooked with garlic, rosemary, and olive oil, a Cretan and taverna specialty. A regional and adventurous dish, savory and earthy, a Cretan tradition, a unique meze.

Kerala, India

Kozhukkatta

കൊഴുക്കട്ട

A steamed dumpling of rice flour filled with coconut and jaggery, made for Ganesh Chaturthi.

North Macedonia

Kozinjak

Козинак

Sweet enriched Easter bread plaited from strands of egg-and-butter dough and glazed to a deep brown.

Slovenia

Kozjanski krapi

Kozjanski krapi are Šmarje pri Jelšah dumplings filled with curd cheese and herbs, boiled until tender.

Northwest Russia, Russia

Kozuli

Козули

Kozuli is a arkhangelsk region's baked figures (usually animals) made for Christmas.

Bulgaria

Kozunak

Козунак

Easter bread of egg-rich dough braided into three or four strands, scented with lemon zest and rum, sometimes studded with raisins or Turkish delight.

Slovenia

Kočevje Forest Honey

Kočevski gozdni med

Dark honeydew honey from the fir and spruce forests of Kočevje, protected by origin, resinous and barely sweet.

Lithuania

Kołduny

Калдуны

A Polish-Lithuanian dumpling from the eastern Kresy, filled with meat or mushrooms, smaller than pierogi. A regional specialty, hearty and savory, served in broth or with butter, a Kresy classic.

Poland

Kołocz śląski

Kołocz śląski is a dessert from Opole Voivodeship, a sweet finish to the local table.

Benin

Kpanman

Smoked and softened beef skin used as a prized chewy ingredient in Beninese sauces and stews.

Cameroon

Kpwem

A Cameroonian dish of cassava leaves pounded and cooked with palm oil, garlic, and often fish or meat.

Norway

Krabbe (Crab)

Krabbe

Norwegian crab, boiled and served with bread, mayonnaise, and lemon, a coastal and national staple. A coastal and festive classic, sweet and delicate, a national and summer dish.

Morocco

Krachel (Sweet Anise Rolls)

كراكش

Soft Moroccan anise and sesame rolls enriched with orange blossom, served at breakfast or tea.

Croatia

Krafne

In Croatia, krafne are airy yeast doughnuts filled with jam and dusted with sugar, sold fresh at bakeries.

Canada

Kraft Dinner

Macaroni and cheese boxed meal, called Canada's national dish, grocery item since 1937.

Norway

Kraftkar

Tingvoll blue cheese, World Champion 2016.