Find your next
favorite food.

Poland

Półtorak

The strongest and finest Polish mead, made with one part honey to half part water, aged for years. A sweet, potent, luxurious drink, a nobleman's tradition, served in small glasses.

Saint Barthélemy

Pône

A dense St. Barthélemy coconut cake made from grated coconut, sugar, and cassava or wheat flour, baked until deeply caramelized.

Estonia

Põltsamaa Mustard

Põltsamaa sinep

Strong Estonian mustard brand from Põltsamaa, a traditional condiment for meats and sausages.

Styria, Austria

Pöllau Stag Pear

Pöllauer Hirschbirne

The protected Pöllau Stag Pear is an aromatic, tannic regional pear eaten fresh and made into preserves and drinks.

Sweden

Pölsa

Traditional northern Swedish dish similar to haggis, made with beef sinew, liver, heart, onion, and barley.

Faroe Islands

Pönnukökur

Íslenskar pönnukökur

Iceland's thin pancakes with sugar and jam, a daily and festive classic

Hungary

Pörkölt

Pörkölt is a thick meat stew with boneless meat, paprika, onion, and minimal liquid, made with beef, pork, or game.

Norway

Pølse med Lompe

A Norwegian hot dog wrapped in a thin potato flatbread (lompe), served with ketchup and mustard, a national street food

New Zealand

Pāua

Pāua Fritters

Black-footed abalone prised off the rocks, its flesh dark and firm, its shell an iridescent blue-green.

Poland

Pączki

Polish doughnuts: round, deep-fried yeast doughnuts filled with rose petal jam, plum jam, or custard, glazed with icing or dusted with sugar. A Fat Thursday (Tłusty Czwartek) tradition.

New Zealand

Pūhā

Sow thistle picked wild, rubbed and rinsed to remove its bitter sap, then boiled with pork.

Oman

Qabuli

قبولي

Rice dish with camel meat or chicken, garnished with raisins and nuts, eaten by hand with ghee, fluffy basmati rice with tender meat and sweet-savory balance from raisins, an Omani-style pulao with saffron.

Tunisia

Qahwa Arbi

قهوة عربي

Coffee ground very fine with a little rose water or geranium, boiled in a pot and served in small cups with the grounds settling.

Bolivia

Qaras Cancha

A traditional Bolivian toasted corn snack, crunchy and salty, often sold by street vendors.

Malta

Qassatat

Round shortcrust parcels gathered at the top and filled with ricotta, peas, spinach and anchovy, or tuna.

Qatar

Qatari Asida

عصيدة

Sweet porridge of flour, oil (or ghee), and sugar — a warming winter dessert celebrated by chef Noof Al Marri, one of the four dishes in the Qatar Museums Akilna series.

Qatar

Qatari Biryani

برياني

Spiced basmati rice with meat, adapted from Indian biryani using Qatari bzar spice blend — a beloved everyday dish, served at home and at ghabga gatherings.

Qatar

Qatari Halwa

حلوى قطرية

Qatari halwa is a named syrupy starch confection cooked with sugar, rose water, saffron, cardamom, and nuts; its glossy texture and spice balance are distinct from Omani and Bahraini halwa traditions.

Qatar

Qatari Jareesh

جريش

Crushed wheat cooked with chicken, ghee, and onions, topped with caramelised onions and green peppers — a hearty Qatari grain dish distinct from the smoother harees.

Lebanon

Qatayef

قطايف

Small pancakes cooked on one side only, folded around walnut or clotted cream, then fried and soaked in syrup or served fresh.

Azerbaijan

Qatiq

Qatıq

Thick soured milk used as a sauce, a soup base and a drink — poured over dolma, whisked into dovga, thinned into ayran.

Lahore, Pakistan

Qatlama

قتلمہ

Layered dough brushed with a spiced gram-flour and chilli paste, coiled, flattened and deep-fried into a crisp, oily disc.

Azerbaijan

Qazmaq

The crust at the bottom of the plov pot — flatbread, dough or a saffron-yogurt batter — lifted out in sheets and served on top of the rice.

India

Qeema

قیمہ

Minced beef or mutton fried down with onion, tomato, ginger and garam masala until the fat separates, sometimes with peas or potato.

Najaf, Iraq

Qeema Najafi

قيمة نجفية

Minced lamb cooked down with chickpeas and tomato into a thick, dark stew, cooked in huge quantities for Ashura in Najaf.

Hebron, Palestine

Qidreh

قدرة

Rice and lamb cooked with chickpeas, garlic, and cardamom in a clay pot in a communal stone oven — a Hebron specialty served at weddings and feasts.

Gjirokastër, Albania

Qifqi

Traditional rice balls from Gjirokaster made with cooked rice, eggs, dried mint, and salt, fried in a special multi-cavity pan, crispy exterior with soft fluffy interior and distinctive mint flavor, a UNESCO city signature.

Bahrain

Qirs Altaabi

قرص الطابي

Bahraini pancake made from flour, eggs, and ground cardamom, formed into a paste and heated on a hot surface — a simple, traditional sweet or breakfast item.

Shaanxi, China

Qishan Saozi Noodles

岐山臊子面

Thin noodles in a sharp vinegared broth with diced pork, carrot, wood ear and egg, sour and oily in equal measure.

Yemen

Qishr

The dried husks of the coffee cherry boiled with ginger and cardamom into a light, spiced amber drink that contains almost no caffeine.

Nablus, Palestine

Qizha

قزحة

Pitch-black paste made from crushed nigella seeds, sharp and bitter with slight sweetness, used in Palestinian sweets, pies, and breads.

Nablus, Palestine

Qizha Pie

فطيرة قزحة

A semolina cake made with qizha (nigella seed paste), topped with sugar syrup and nuts — a variation of basbousa unique to Nablus.

Albania

Qofte

Herb-packed grilled meatballs made with lamb or beef, mint, oregano, and grated onion, juicy interior with charred crust, a beloved Albanian staple, traditional and versatile.

Afghanistan

Qorma-e Alou Bokhara

قورمه آلوبخارا

Veal or chicken stewed with sour dried plums and yellow split peas until the sauce turns sharp and brown.

Afghanistan

Qorma-e Nadroo

قورمه نادرو

Lamb and lotus root cooked in a yoghurt-based sauce with cardamom and ginger.

Afghanistan

Qorma-e Sabzi

قورمه سبزی

Spinach and herbs cooked down slowly with lamb until dark green and rich, served over challow.