Uzbekistan
Achichuk
Achicuk Salad
A Uzbek fresh tomato, cucumber, and onion salad with herbs, a daily and side classic
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Connacht, Ireland
Achill Island sea salt
Achill Island sea salt is a condiment from County Mayo, rooted in local cooking tradition.
Colombia
Achira
A Colombian bread from Huila made with achira (arrowroot) flour, cheese, and eggs, baked until golden. Soft and spongy, it is a regional specialty of the upper Magdalena.
Adjara, Georgia
Achma
Აჩმა
An Adjarian layered khachapuri made by parboiling sheets of dough and layering them with salty sulguni cheese and butter, baked until golden.
Cameroon
Achu and Yellow Soup
Achu
Pounded cocoyam served as a smooth white mound with a hole in the middle filled with yellow palm-oil soup emulsified with limestone and spiced with country onion.
Veneto, Italy
Acidino
Acidino is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Jamaica
Ackee and Saltfish
Boiled ackee — the soft yellow arils of the national fruit — sautéed with flaked salt cod, onion, tomato, scotch bonnet and thyme until it resembles scrambled egg.
United States
Acorn Bread
A Native American quick bread made with acorn flour, sweetened with honey or maple, and baked until dense and crumbly.
United States
Acorn Mush
A traditional Native American porridge of ground, leached acorns simmered with water into a thick, savory cereal.
Littoral (Cayenne / Kourou / Coastal Créole), French Guiana
Acoupa Rouge
An endemic white fish living 5-20m depth in sea and estuaries; the main species of the coastal artisanal fishery of French Guiana; prized for its firm, white flesh; used in pimentade, blaff, and boucané.
Naples, Italy
Acqua pazza
In Naples, Acqua pazza is fish poached with tomatoes, garlic, parsley, oil, and white wine.
Tuscany, Italy
Acquacotta
A rustic Tuscan-Maremma vegetable broth poured over stale bread and topped with a poached egg and Pecorino. The name means 'cooked water'.
Turkey
Acıbadem kurabiyesi
Acibadem kurabiyesi, the chewy Turkish almond macaroon sold by weight in dedicated shops, is a named confection.
Turkey
Acılı Ezme
A fiery dip made from finely diced tomatoes, onions, parsley, and red pepper flakes, dressed with pomegranate molasses and olive oil. The vegetables are hand-chopped, never blended, giving it a chunky texture. A staple meze at kebab restaurants across Turkey.
Kerala, India
Ada Pradhaman
അട പ്രഥമൻ
A Kerala dessert of rice-flour ada cooked in thick coconut milk and jaggery, scented with cardamom, served at Onam feasts.
Nigeria
Adalu
A Yoruba bean and sweet corn pottage, slow-cooked with pepper, palm oil and sometimes plantain or yam, a rustic one-pot everyday meal.
Adana, Turkey
Adana Kebab
Adana Kebabı
A long, hand-minced lamb skewer blended with red pepper flakes and salt, grilled over charcoal until charred on the outside and juicy within. Named after the city of Adana in southern Turkey, it is one of the most iconic kebabs in Turkish cuisine and is traditionally served with grilled tomatoes, peppers, onion salad, and lavash flatbread.
Iran
Adas Polo
عدس پلو
Rice layered with lentils, fried raisins, dates and sometimes minced meat, sweet and savoury at once.
Adjara, Georgia
Adjarian Cheese in Butter
Ბორანო
Young cheese melted in clarified butter until it separates into strings sitting in a pool of golden fat, eaten with bread.
Adjara, Georgia
Adjarian Khachapuri
Აჭარული ხაჭაპური
Bread dough shaped into an open boat, filled with brined cheese, and finished under the grill with a raw egg yolk and a slab of butter dropped in at the end.
Georgia
Adjika
Аджика
A pounded paste of hot red pepper, garlic, coriander seed, blue fenugreek and salt, made wet as a sauce or dry as a coarse rub.
Arequipa, Peru
Adobo Arequipeño
Succulent pork stew from Arequipa, slow-cooked with chicha de jora, ají panca, garlic, and herbs. A Sunday morning tradition.
Benin
Adoyo
A sweet drink from fermented corn water (ogui) with lemon and lemongrass; low alcohol (1-2%); a refreshing Beninese beverage; served cold.
North Aegean, Greece
Adramytiani
Αδραμυττιανή
A plump table olive grown around the Gulf of Adramyttian shores and on Lesbos, cured brine-green or cracked and dressed with olive oil, lemon and oregano.
Iran
Advieh
ادویه
The Iranian spice blend — rose petals, cinnamon, cardamom, cumin and turmeric in varying proportions — mixed differently in every region and household.
North Caucasus, Russia
Adygei Cheese
Адыгейский сыр
Soft Circassian cheese from the North Caucasus.
Somalia
Adzuki Beans with Butter
Cambuulo
A common Somali dinner dish made from well-cooked adzuki beans (digir) mixed with butter and sugar; the beans can take up to five hours to finish cooking on a low flame; sometimes cooked with qamadi (wheat); served as late as 9 pm, or after Tarawih prayers during Ramadan; a comforting, sweet, and filling dish; the dinner that sustains Somali nights.
Denmark
Aeblekage
Æblekage
Apple purée with caramelised breadcrumbs/macaroon crumbs and whipped cream.
Denmark
Aegekage
Flæskeggekage
Oven-baked egg-and-bacon cake with chives, a brunch/lunch dish.
Peru
Aeropuerto
A Peruvian chifa dish of fried rice and noodles mixed together with vegetables and meat, named for the 'mixed-up' airport traffic.
Calabar, Nigeria
Afang Soup
Afang
Shredded afang leaf and waterleaf cooked with palm oil, periwinkle, dried fish and meat into a dark, dense soup.
Cyprus
Afelia
Αφέλια
Pork cubes marinated in red wine and cracked coriander seed, then braised in the same wine until the sauce reduces to a glaze.
Molise, Italy
Affunnatielle
Affunnatielle is a named Italian egg dish from Molise, built around its defining ingredient and cooked in a specific local style; the texture, seasoning, and serving form distinguish the dish.
New Zealand
Afghan Biscuit
Afghan
Dense cocoa and cornflake biscuit topped with chocolate icing and a walnut half.
Afghanistan
Afghan Chatni
چتنی
Coriander, green chilli, garlic and walnut pounded with vinegar into a fiery green sauce.
Afghanistan
Afghan Naan
نان افغانی
Long oval flatbread scored into ridges, seeded with nigella, and slapped onto the wall of a clay tandoor.