Find your next
favorite food.

Kyrgyzstan

Oromo

Оромо

A sheet of thin dough spread with minced meat, potato and onion, rolled into a long coil and steamed in a stacked manty pot, then cut into rounds.

Galicia, Spain

Orujo

A strong pomace brandy from northern Spain (Galicia, Leon, Asturias), distilled from grape skins left after winemaking, clear or barrel-aged.

Dominican Republic

Orégano Dominicano

Dominican wild oregano, a key aromatic in Dominican cooking, especially in chivo liniero and meats. Stronger and more pungent than Mediterranean oregano.

Osaka, Japan

Osaka-Style Okonomiyaki

お好み焼き

A savory cabbage-and-flour pancake mixed with pork, seafood, and egg, grilled on a teppan.

Algeria

Osbane

عصبان

Osbane is a stuffed sausage of casing, rice, offal, herbs, and spices made in Algerian, Tunisian, and Libyan kitchens.

Lesser Poland, Poland

Oscypek

A smoked sheep's milk cheese from Podhale, spindle-shaped with a decorative pattern, PDO-protected. Served warm with cranberry jam or grilled, a Tatra mountain icon, a shepherd's tradition.

Tajikistan

Oshi Palav

Оши палав

Rice cooked in a cast-iron deg over lamb, yellow carrot, onion and cumin until the fat coats every grain, served in a mound with the meat on top.

Tajikistan

Oshi Tuppa

Оши туппа

Rolled and cut noodles simmered in a light meat and vegetable broth, a homely everyday soup.

Namibia

Oshifima

Oshithima

Namibia's staple porridge — mahangu (pearl millet) flour and cornmeal boiled in water until thick and smooth, served daily as the energy base of the Owambo diet.

Namibia

Oshigali

Traditional bean puree from the Oshiwambo culture of northern Namibia — white beans peeled and cooked into a smooth puree, served as a side or main with pap.

Namibia

Oshikundu

Traditional fermented millet drink — a lightly alcoholic, thick, creamy beverage made from mahangu (pearl millet) flour and water, fermented overnight; the everyday drink of northern Namibia.

Namibia

Oshikwiila

Traditional pancake made from mahangu (pearl millet) flour — a staple of the Owambo people, cooked on a griddle, eaten with relish or as a snack.

Japan

Oshiruko

お汁粉

A warm, sweet red bean soup with mochi, a winter comfort dessert often served at New Year.

Osaka, Japan

Oshizushi

押し寿司

Pressed sushi made by layering cured fish and rice in a wooden mold, then cutting into rectangles.

Lebanon

Osmaliyeh

عثملية

A Lebanese dessert of crisp kataifi threads layered with ashta cream and pistachios, soaked in sugar syrup and served chilled.

China

Osmanthus Cake

桂花糕

A soft translucent cake of rice flour and sugar set with osmanthus blossoms, cut into small squares and eaten cool.

Sao Tome and Principe

Ossame

Óssame

Óssame is a red, bulbous fruit unique to Sao Tome and Principe; used in some versions of calulu; a local ingredient that adds color and flavor to the national dish; a fruit that is little known outside the islands; a unique Santomean ingredient; the red fruit of the islands.

Milan, Italy

Ossobuco alla Milanese

Milan's braised veal shank cooked with white wine, vegetables, and broth, finished with gremolata (lemon zest, garlic, parsley). The marrow is the prize.

Veracruz, Mexico

Ostiones a la veracruzana (Veracruz-Style Oysters)

Oysters baked with a Veracruz-style tomato, olive, and caper sauce.

Santa Catarina, Brazil

Ostra ao Bafo

Steamed oysters from Santa Catarina opened just enough to keep their briny liquor in the shell.

Ostrobothnia, Finland

Ostrobothnian Pancake

Kropsu

Regional pancake from Southern Ostrobothnia, also called pohojalainen pannari, a traditional hearty dish.

Fiji

Ota

Young forest fern shoots blanched and dressed with coconut cream, lime and chilli into a cool salad.

Niue

Ota Ika

Niuean ota ika is raw fish briefly cured in citrus, then mixed with coconut cream, onion, cucumber, and chilli; it is served cold as a bright island dish.

Jamaica

Otaheite Apple

Deep crimson pear-shaped fruit with crisp white flesh, mildly sweet and mostly water, in season around Easter.

Vienna, Austria

Ottakringer Beer

Ottakringer Bier

Vienna's traditional beer, brewed since 1837 in the 16th district, cult status among locals, fresh with proper lager characteristics, iconic Viennese.

Malta

Ottijiet

Ring-shaped biscuits flavoured with orange, aniseed and sesame, hard enough to keep for weeks.

Algeria

Ouazouaza (Ideffi)

An Algerian drink of roasted barley or wheat blended with milk and sugar, nutty and filling.

Flanders, Belgium

Oud Bruin

Flanders brown ale with a gentle sourness from mixed fermentation.

South Africa

Ouma Rusks

Ouma beskuit

A South African buttermilk rusk, twice-baked and dry, dunked in coffee or tea, a national and breakfast staple

Bermuda

Outerbridge's Original Sherry Peppers

Sherry Peppers

Bermuda's signature hot sauce made from bird peppers (pequin peppers) steeped in Spanish sherry with 17 herbs and spices; essential condiment for Bermuda fish chowder; mild heat (146 Scoville units); produced since 1964; a Bermudian product.

Syria

Ouzi

أوزي

Spiced rice with minced lamb, peas, carrot and nuts wrapped in a thin pastry parcel and baked, then opened at the table.

Greece

Ouzo

Ούζο

Greece's national anise-flavored spirit, made from grape distillate and flavored with anise, fennel, and herbs. Served neat or with water and ice, turning milky, a meze companion, a cultural icon.

Switzerland

Ovaltine

Ovomaltine

A malt, milk and cocoa powder stirred into hot or cold milk, and also sprinkled dry on bread with butter.

Baku, Azerbaijan

Ovdukh

Ovduq

Cold soup of yogurt thinned with water over cucumber, herbs, garlic and often shredded boiled beef, eaten in the summer heat.

Ostrobothnia, Finland

Oven Cheese

Uunijuusto

Finnish uunijuusto is a baked milk pudding traditionally made with colostrum. Versions using ordinary milk and eggs are also made.

Finland

Oven Pancake

Pannukakku

Finnish oven-baked pancake similar to Dutch baby, with crispy browned edges and smooth custard-like center.