Find your next
favorite food.

Plovdiv, Bulgaria

Kyopoolu

Кьополу

Aubergine and roasted red pepper mashed with garlic, walnuts and vinegar into a coarse, smoky spread. A Thracian autumn preserve eaten cold on bread.

Siberia, Russia

Kyorchekh

Кёрчэх

Yakut whipped dessert of heavy cream foamed thick with lingonberries, bilberries or cloudberries into a pale pink cloud.

Kyrgyzstan

Kyrgyz Mountain Honey

Тоо балы

Honey from hives moved up to alpine meadows in summer, often near-white and setting to a fine paste, from Suusamyr and the Ak-Talaa valleys.

Moravian Wallachia, Czech Republic

Kyselica

Wallachian sauerkraut soup with sour cream, potatoes and sausage.

Hradec–Pardubice area, Czech Republic

Kyselo (Czech sourdough soup)

Kyselo

Kyselo (Czech sourdough soup) is a soup from Hradec Králové Region, rooted in local cooking tradition.

Carinthia, Austria

Kärntner kirchtagssuppe

Kärntner Kirchtagssuppe is a saffron-tinted festive broth enriched with beef, lamb and chicken, cream and herbs.

Vorarlberg, Austria

Käsdönnala

Käsdönnala is a Vorarlberg flatbread spread with sour cream, onion and mountain cheese, then baked until bubbling.

Nouadhibou, Senegal

Kéthiakh

Ketax

Sardinella salted, smoked and dried into stiff, oily fillets used in rice dishes and bean stews.

Guinea

Kétoun

A Fouta Guinean tuber and fish stew cooked in palm oil with onion and pepper.

Chuuk State (Central FSM), Federated States of Micronesia

Kón

Kon is breadfruit boiled and pounded into dense paste; plain kon differs from coconut-rich mwatun and the chiefly emesefich form.

Turkey

Köfte

The Turkish word for any shaped ground meat preparation, köfte comes in dozens of regional varieties. The most common version blends ground lamb and beef with onion, breadcrumbs, and spices, shaped into small oval patties and grilled over charcoal until juicy.

Åland Islands

Kökar Mustard

Kökar Senap

Finely ground mustard that is both sweet and strong; World Champion 2023 (gold medal in sweet hot category); produced on Kökar island in Åland archipelago; available in squeeze bottles and glass jars; an award-winning Åland condiment.

Cologne, Germany

Kölsch

Pale top-fermented beer from Cologne, cold-conditioned like a lager, with a clean crisp profile.

Germany

Königsberger Klopse

Meatballs in a white caper sauce, a traditional East Prussian dish now popular throughout Germany.

Kaliningrad, Russia

Königsberger Marzipan

Кёнигсбергский марципан

Almond marzipan in the Konigsberg tradition kept alive by Kaliningrad confectioners since Prussian times: lightly browned, sometimes liqueur-filled.

New Zealand

Kānga Pirau

Whole maize cobs steeped in running water for weeks until fermented, then boiled into a sour porridge with cream and sugar.

Turkey

Kısır

A refreshing bulgur salad made with fine bulgur, tomato paste, pomegranate molasses, parsley, mint, green onions, and red pepper flakes. Kısır is a staple of community gatherings and women's day events, often prepared in large batches and served with lettuce leaves for scooping.

New Zealand

Kūmara

Sweet potato brought south by Polynesian voyagers, now grown mainly around Dargaville in three main varieties.

Vietnam

Kẹo dừa (Keo Dua Coconut Candy)

Kẹo dừa

Keo dua, the Ben Tre coconut candy wrapped in edible rice paper and bought by the box, is a named regional product.

Dominican Republic

La Bandera Dominicana

The Dominican national lunch: white rice, habichuelas guisadas (stewed red beans), and carne guisada (stewed meat), served with salad and tostones. The daily meal of the country.

Mali

La Capitaine Sangha

Capitaine Sangha

Grilled Nile perch (capitaine) from the Niger River; a traditional Malian seafood dish; the fish is grilled whole and served with fried plantains, rice, and a spicy chili sauce; Nile perch is prized for its moist, medium-firm texture and mild flavor; a specialty of the Niger River region; a flavorful and filling meal.

South Korea

LA Galbi

LA갈비

Beef short ribs cut across the bone (flanken cut) so they cook quickly on a tabletop grill, marinated in a sweet soy sauce.

Castile-La Mancha, Spain

La Mancha Saffron

Azafrán de la Mancha

Spanish saffron from La Mancha, the world's most expensive spice by weight, essential for paella, with deep red threads and an intense aroma, protected by PDO.

Rajasthan, India

Laal maas

लाल मांस

Mutton is slow-cooked with Mathania chillies, garlic, and yogurt into Rajasthan's vivid red curry.

Somalia

Laas

A Somali fermented milk drink served cool with meals and breakfast.

Pakistan

Lab-e-Shireen

لبِ شیریں

A layered Pakistani dessert of vermicelli, cream, jelly and fruits in milk.

Guyana

Labba

Labba is paca, a forest rodent, stewed with cassareep, pepper and aromatics; it is an occasional interior food rather than an unrestricted wild catch.

Iraq

Lablabi

لبلبي

Chickpeas boiled soft and served hot in their broth with cumin, salt and lemon, ladled into small bowls on winter streets.

Tunisia

Lablabi

لبلابي

Chickpeas in cumin-and-garlic broth poured over torn stale bread in a bowl, then built up with harissa, olive oil, tuna, egg, capers and pickled lemon.

Haiti

Labouyi Bannann

Green plantain grated to a purée and cooked with milk, cinnamon, star anise and salt into a thick breakfast porridge.

Greenland

Labrador Tea (Qajaasat)

Labrador tea (qajaasat), a fragrant Greenlandic infusion brewed from wild ledum leaves.

Western Sahara

Labsis

Labsis is a named Sahrawi barley-flour preparation, toasted and mixed with liquid and fat into a dense porridge eaten as a sustaining pastoral food.

Germany

Labskaus

Northern German sailor's stew of corned beef, mashed potatoes, and beets, topped with fried egg and rollmops.

Quebec, Canada

Lac-Saint-Jean Tourtière

Tourtière du Lac-Saint-Jean

Deep-dish meat pie with cubed meats (beef, pork, game) and potatoes, slow-cooked for hours, Saguenay specialty.

India

Lachha Paratha

लच्छा पराठा

A multi-layered flaky paratha from North India, made by pleating and coiling the dough before rolling. Each layer separates when torn.

Israel

Lachuch

לחוח

Spongy Yemenite pancake cooked on one side only, its surface covered in open holes, used to scoop soup and stew.