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favorite food.

Tunisia

Madfouna

مدفونة

Chard and lamb stewed with chickpeas until the greens collapse into a dark, oily sauce — a Gafsa and southern dish.

Saint Vincent and the Grenadines

Madongo Dumplings

Vincentian dumplings made from arrowroot flour and coconut, shaped and fried until golden. They showcase Saint Vincent's long tradition of cultivating and processing arrowroot.

Zimbabwe

Madora

Amacimbi

Mopane caterpillars, commonly called madora in Shona and amacimbi in Ndebele, are harvested, boiled or roasted and often sun-dried; they are eaten fried or stewed across Southern Africa.

French Guiana

Madou

A fruit juice from macerated local fruits; served with comtesses biscuits; a refreshing Creole beverage of French Guiana; made from seasonal tropical fruits.

Mountainous Shirvan, Azerbaijan

Madrasa

Mədrəsə

Indigenous red grape from Shamakhi, making a dark, soft, low-acid wine that has been the backbone of Azerbaijani reds since Soviet times.

Madrid, Spain

Madrid Stew

Cocido madrileño

A hearty chickpea stew with pork, chicken, beef, morcilla, and chorizo, traditionally served in three courses: broth first, then vegetables, then meats.

Madrid, Spain

Madrid-Style Beef Stew

Carne al desarreglo

Carne al desarreglo is a Madrid dish of beef strips cooked with onion, garlic, wine, and a savoury sauce.

Madrid, Spain

Madrid-Style Sea Bream

Besugo a la madrileña

In Madrid, Besugo a la madrileña is sea bream baked with onion, lemon, garlic, and potatoes.

Madrid, Spain

Madrid-Style Tripe

Callos a la madrileña

A tripe stew with chorizo, morcilla, and ham simmered in a rich paprika-and-tomato sauce, a classic Madrid tapa dating to the 19th century.

United Arab Emirates

Madrooba

مدروبة

Thick porridge-like dish made with salted fish (or chicken) and rice, enriched with flour and aromatic spices like turmeric, cumin, and green chili, smooth creamy consistency, a coastal heritage dish.

Saint Vincent and the Grenadines

Madungo Bakes

A Vincentian arrowroot bake or bread, dense and lightly sweet, made from arrowroot flour and coconut. It reflects the island's long-standing arrowroot-growing and milling tradition.

East Java, Indonesia

Madura Satay

Sate Madura

Chicken or goat satay from Madura with sweet peanut sauce and kecap manis, famous nationwide.

East Java, Indonesia

Madura Soto

Soto Madura

Madurese-style soto with thick turmeric broth, chicken or beef, and fresh garnishes.

South Korea

Maejakgwa

매작과

Maejakgwa is made with thin fried dough ribbons glazed with ginger syrup.

South Korea

Maeuntang

매운탕

Maeuntang, the spicy fish stew built from the frame left after raw fish is sliced, is a named Korean dish with a fixed place at the end of a hoe meal.

Marshall Islands

Mafa

Boiled mashed breadfruit blended with eggs, sugar, butter, coconut milk, raisins, and spices, then baked; a Marshallese breadfruit pudding; a modern adaptation of traditional breadfruit that combines it with imported ingredients; often served dessert and side dish at gatherings.

Guinea

Maffi Gombo

Guinean okra sauce thickened until glossy and served with rice or tô, often with meat or fish.

Guinea

Maffi Hakko Bantura

A Guinean sweet-potato-leaf sauce cooked with aromatics and served with a staple starch.

Guinea

Maffi Taku

A Guinean sauce preparation built around okra, aromatics and meat or fish.

Libya

Mafruka

Semolina cooked with butter and syrup and pressed around a filling of dates or nuts, then cut into small pieces.

Palestine

Maftoul

مفتول

Hand-rolled Palestinian couscous, larger than Moroccan couscous, steamed and served with chickpeas, chicken, and a rich broth cooked with cumin and olive oil.

Kankan, Guinea

Mafé Kankan

A unique peanut stew with lamb, tomatoes, and vegetables; the signature dish of Kankan; found only in this Upper Guinean city; richer and more spiced than standard mafé.

Cyprus

Magarına Bulli

Μακαρόνια με πουλλί

Bucatini boiled in chicken stock, topped with poached chicken, grated halloumi and dried mint.

Spain

Magdalenas

Spanish lemon-scented cupcakes, a bakery staple.

South Africa

Mageu (Mahewu)

Mageu

A traditional South African fermented maize-meal drink, sweet and tangy

Malaysia

Maggi Goreng

Fried instant noodles Mamak-style, properly cooked noodles with spicy sauce and fresh ingredients.

Syria

Maghmour

مغمور

Aubergine and chickpeas stewed in olive oil with tomato and a great deal of garlic, eaten cold or at room temperature.

Kuwait

Maghuta

ماغوطة

Sago pearls cooked in sweetened milk with coconut, saffron and cardamom until they turn translucent and the pudding sets loose.

Melbourne, Australia

Magic

Melbourne specialty: double ristretto with steamed milk in 120-150mL cup, off-menu item in many cafes, proper ristretto extraction with good milk texture, a rare Melbourne icon.

Greece

Magiritsa

Μαγειρίτσα

Greek Easter soup of lamb offal, lettuce, dill, and avgolemono sauce, served after the midnight Resurrection service. A festive, tangy, savory soup, an Easter Sunday tradition.

Zimbabwe

Maguru

Cow tripe boiled for hours until it loses its chew, then stewed with onion and tomato — a cheap, slow, much-loved plate.

Cyprus

Mahallepi

Μαχαλεπί

Cornflour and milk set into a very lightly set white pudding, served cold with rose syrup and mastic rather than mixed with it.

Kenya

Mahamri

A coastal Swahili sweet fried dough with cardamom and coconut milk, a daily and street classic

Tanzania

Maharage ya Nazi

Red kidney beans stewed in coconut milk with onion, tomato and curry powder.

Kenya

Maharagwe

Maharage

A Kenyan bean stew in coconut milk or tomato sauce, a daily and home classic

Mozambique

Maheu

A naturally fermented corn-flour porridge drink from southern Mozambican food traditions; related cereal drinks elsewhere use local names and recipes.