Find your next
favorite food.

Cantabria, Spain

Mountain Stew

Cocido montañés

A hearty Cantabrian bean stew with cabbage, potatoes, and pork products including chorizo, morcilla, and bacon, flavored with smoked paprika.

Albania

Mountain Tea

Çaj Mali

An Albanian herbal infusion called çaj mali; it may be made from Sideritis, while in northern Albania the same name can also refer to wild oregano or thyme.

Armenia

Mountain Tea

Τσάι του βουνού

Greek herbal tea of sideritis (ironwort) flowers, dried and brewed in hot water. A national and healthy drink, aromatic and soothing, a winter and home staple, served with honey and lemon.

Gjakova, Kosovo

Mountain Tea

Çaj Mali

Golden herbal tea brewed from Sideritis, gathered wild in Kosovo's mountains.

Greece

Moussaka

Μουσακάς

Greece's most iconic baked dish: layers of eggplant, spiced minced meat (lamb or beef), and tomato, topped with a thick béchamel, baked golden. A taverna centerpiece, rich and comforting.

France

Mousse Au Chocolat

Mousse au chocolat is a whipped chocolate dessert whose texture comes from aerated eggs or cream.

Brazil

Mousse de Limão

A bright, tangy Brazilian lemon mousse made with fresh lime juice, sweetened condensed milk and cream, whipped until light and set in the refrigerator.

Brazil

Mousse de Maracujá

A light, airy passion fruit mousse made with condensed milk, cream, and fresh passion fruit pulp, chilled until set.

Constantine, Algeria

Mousse Jawzia

موس جوزية

Ground walnuts bound with sugar syrup and set into a chewy, dense sweet cut into squares.

Greece

Moustalevria

Μουσταλεβρία

Grape must and flour pudding.

China

Moutai

茅台

The sauce-aroma baijiu distilled at Maotai town in Guizhou through eight rounds of fermentation and aged for years, China's state banquet spirit.

Seychelles

Moutay

Traditional Seychellois sweet made from rice flour, similar to Indian jalebies; a deep-fried sweet soaked in syrup; reflects the Indian influence on Seychellois cuisine; a popular treat at festivals and celebrations.

Sichuan, China

Mouth-Watering Chicken (Koushuiji)

口水鸡

Cold-poached chicken under a red chilli-oil dressing with garlic, peanut and sesame — the Sichuan dish whose name means drooling.

Malawi

Mowa

A traditional Malawian opaque beer made by fermenting thobwa for five or six days until alcoholic; can be brewed from maize, millet, sorghum, or cassava, and is often home-brewed for gatherings.

Côte d'Ivoire

Moyo

Raw onion, tomato, chilli and stock cube crushed together with a little oil and lemon into a loose relish, spooned over grilled fish.

Mozambique

Mozambican Achar

Achar

Green mango or lemon salted, fermented and packed in oil with chilli and mustard seed.

Mozambique

Mozambican Cashew

Castanha de caju

Cashews from the northern provinces, roasted in the shell at the roadside and sold warm in paper cones.

Mozambique

Mozambican Dobrada

Dobrada

Tripe stewed with white beans, chouriço and tomato until soft, a Portuguese inheritance still on every canteen menu.

Mozambique

Mozambican Feijoada

Feijoada

Butter beans or red beans stewed with chouriço, pork and coconut milk — the Portuguese dish rebuilt with local fat and heat.

Mozambique

Mozambican Piri-Piri

Molho piri-piri

Small bird's eye chillies crushed with garlic, lemon and oil into a rough red sauce used both as a marinade and at the table.

Mozambique

Mozambican Prego

Prego no pão

A thin beef steak seared with garlic and piri-piri and jammed into a bread roll, sometimes with a fried egg on top.

Mozambique

Mozambican Pudim

Pudim

A caramel-lined egg custard set in a mould, made here with coconut milk in place of some of the dairy.

Mozambique

Mozambican Pão

Pão

A short white bread roll with a crisp crust and soft inside, baked twice a day and eaten with everything.

Salzburg, Austria

Mozart Balls

Mozartkugel

Pistachio marzipan ball coated in nougat and dark chocolate, invented in Salzburg 1890, a legendary Austrian confection, perfectly round and iconic.

Italy

Mozzarella

Stretched-curd cow's milk cheese (fior di latte), softer and milder than buffalo mozzarella. The pizza cheese and a Caprese staple.

Campania, Italy

Mozzarella di Bufala Campana

PDO mozzarella from 100% water buffalo milk in Campania, Lazio, Apulia, and Molise. Softer, tangier, and richer than cow's milk mozzarella.

Campania, Italy

Mozzarella in carrozza

Mozzarella in carrozza is a named Italian sandwich from Campania, made as a distinctive flour-based or filled form with the ingredients and cooking finish associated with that local tradition.

Naples, Italy

Mozzarella milanese

Mozzarella milanese is Naples' fried, breaded mozzarella: slices or pieces are coated in crumbs and fried until the shell is crisp while the cheese melts inside.

Slovenia

Močnik

A traditional Slovenian cereal porridge made from buckwheat, maize, wheat, millet or oats, cooked in milk, cream or soured cream, a comforting breakfast or dessert.

Malawi

Mpasa

Lake Malawi fish prepared by grilling or frying and served with nsima.

Malawi

Mpiru Otendera

Malawian leafy greens cooked with groundnut flour into a thick relish for nsima.

Ghana

Mpotompoto

Yam or cocoyam cooked in a lot of water with palm oil, pepper, onion and tomato until it collapses into a thick pottage.

Ingredient

Mpunga

Rice grown in lowland and irrigated areas of Malawi, used as a less common but valued alternative to nsima; often served with beans, vegetables, or fish.

Western Sahara

Mreifisa

Mreifisa is a named Sahrawi meat stew of lamb, rabbit, or camel served over unleavened bread baked in hot sand; the broth is poured over the bread while the meat is served separately.

Kenya

Mrenda

Jute mallow leaves cooked into a slightly mucilaginous Kenyan vegetable relish.

Czech Republic

Mrkvance

Mrkvance is a bread or flatbread from Polná, rooted in local cooking tradition.