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Lahore, Pakistan

Murgh Cholay

مرغ چھولے

Chickpeas stewed with shredded chicken in a thin, dark, heavily peppered gravy and eaten with naan at breakfast.

West Bengal, India

Murgh rezala (Chicken rezala)

মুর্গ রেজালা

Chicken is simmered with yogurt, onion, cashew, and aromatic spices into Bengal's pale rezala gravy.

Dhaka, Bangladesh

Murgi Musallam

মুরগ মুসাল্লাম

Whole chicken marinated in yoghurt and spice, stuffed with boiled egg and mince, and slow-cooked until the skin darkens.

Suriname

Murgi Talkari

Murgi talkari is Surinamese chicken simmered with onion, tomato, garlic and masala until the sauce clings to tender pieces.

Zimbabwe

Muriwo uneDovi

Covo, rape or pumpkin leaves boiled down with onion and tomato and finished with a large spoonful of peanut butter until the sauce thickens and turns russet.

Australia

Murray River Salt

Paper-thin apricot-pink salt flakes sun-evaporated from brine pumped out of saline groundwater beneath the Murray–Darling Basin — a finishing salt that doubles as a salinity-control by-product.

Rhodopes, Bulgaria

Mursal Tea

Мурсалски чай

Infusion of Sideritis scardica, a mountain herb picked in the high Rhodopes, drunk hot with honey and credited locally with curing everything.

Kenya

Mursik

A Kalenjin sour milk curdled with wood ashes, a traditional and athletic classic

India

Murukku

Murukku is a crisp, savoury snack commonly made from rice flour and urad dal, shaped into spirals or other forms.

Montenegro

Musaka Od Krtola

Montenegrin musaka od krtola layers sliced potatoes and seasoned minced meat under a yogurt-and-egg topping.

Palestine

Musakhan

مسخّن

Roasted chicken baked with sumac-caramelised onions over taboon bread soaked in olive oil, finished with fried pine nuts — Palestine's national dish from the Tulkarm and Jenin area.

Kelantan, Malaysia

Musang King

Premium durian variety from Pahang, thick creamy flesh with intense flavor and bitter-sweet balance, the most prized durian cultivar.

Pays de la Loire, France

Muscadet

Dry white wine from the Loire Valley, crisp and mineral, paired with seafood.

Provence, France

Muscat de Beaumes-de-Venise

Muscat de Beaumes-de-Venise is a named French wine appellation associated with Provence, defined by its terroir and regulated style.

Tunisia

Muscat de Kelibia

مسكات قليبية

Dry white from Muscat d'Alexandrie grown on the Cap Bon peninsula around Kelibia — aromatic on the nose but bone dry on the palate.

Rhineland-Palatinate, Germany

Muscheln Rheinische Art

Muscheln Rheinische Art steams mussels with onion, leek, carrot and white wine into a fragrant Rhineland broth.

Negros, Philippines

Muscovado Flatbread

Piaya

A flat, flaky bread filled with muscovado (unrefined cane sugar), a Negros Occidental specialty.

Oman

Mushaltat

مشلت

Mushaltat is a flatbread folded around fillings such as honey, meat, spinach, or cheese and baked until the dough turns golden.

Lithuania

Mushroom Cookies

Grybukai

Mushroom-shaped baked cookies coated with chocolate and white icing, made from sponge cake or gingerbread dough.

Russia

Mushroom Julienne

Жюльен

Mushrooms baked in a portion cocotte under a lid of cream sauce and melted cheese, the classic hot zakuska of Soviet-era restaurants.

Andorra

Mushroom Omelette

Truites de carreroles

An Andorran mushroom omelette made with carreroles, a local wild mushroom; eggs beaten and cooked with the mushrooms in olive oil; a TasteAtlas must-try; reflects the Pyrenean tradition of foraging wild mushrooms in autumn; simple, earthy, and deeply flavorful; served as a main or tapa; found at bordes and traditional restaurants during mushroom season.

Kosovo

Mushroom Pie

Pite me Kërpudha

Phyllo pie filled with wild mountain mushrooms and cheese.

Romania

Mushroom Rice Pilaf

Pilaf cu ciuperci

Long-grain rice cooked with mushrooms, onion and stock until fluffy, a fasting and everyday side dish.

Czech Republic

Mushroom Sauce

Houbová omáčka

Forest-mushroom sauce served over dumplings, a hallmark of Czech mushroom cuisine.

Czech Republic

Mushroom Scramble

Smaženice

Forest mushrooms scrambled with onion and egg, a prized forager's dish.

Eastern Slovakia, Slovakia

Mushroom Soup

Hubová polievka

Dried forest mushrooms simmered with potato, soured with cream and vinegar and thickened with a pale roux, eaten at Christmas in the east.

Georgia

Mushrooms in a Clay Pan

Სოკო კეცზე

Whole mushroom caps filled with sulguni and baked gill-up in a clay pan until the cheese bubbles over the edges.

England, United Kingdom

Mushy Peas

Dried marrowfat peas soaked with bicarbonate of soda and simmered to a thick green purée, served with fish and chips or pies.

Saint Pierre and Miquelon

Mussel Tart (Tarte aux Moules)

A Saint-Pierre specialty of mussels baked in a savory custard tart, seasoned with cream, herbs, and often a splash of white wine.

France

Mussels and Fries

Moules-frites

Mussels served with crispy french fries, a Belgian-French brasserie classic.

Galicia, Spain

Mussels in Vinaigrette

Mejillones a la vinagreta

Galician mussels steamed, cooled, and dressed with red wine vinegar, olive oil, diced bell peppers, and onion, a popular cold tapa.

Normandy, France

Mussels Mariniere

Moules marinières

Mussels steamed in white wine with shallots, parsley, and garlic.

Hungary

Must

Must is unfermented Hungarian grape juice from the autumn harvest, sweet and seasonal.

South Korea

Mustard Leaf Kimchi

갓김치

Pungent mustard leaves fermented with chili paste and anchovy sauce, a bold and peppery kimchi from the Jeolla region.

Lebanon

Mutabbal

متبل

Aubergine charred whole over a flame, peeled and mashed with tahini, lemon and garlic into a pale smoky purée.

Yemen

Mutabbaq

مطبق

A folded stuffed flatbread with regional fillings, traditional in Yemen and western Saudi Arabia.