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Serbia

Quince Brandy

Дуњевача

A clear fruit brandy distilled from quince, aromatic and floral, poured as the guest's welcome drink.

Brazil

Quindim

A baked custard dessert made from egg yolks, sugar, and coconut, with a glossy golden top and a dense, jelly-like texture.

Bolivia

Quinoa

Quinua

The 'golden grain of the Andes', rich in complete protein, fiber, minerals, and vitamins. Peru is a world leader in production.

Peru

Quinoa con Leche

A Peruvian dessert of quinoa cooked in milk with cinnamon and cloves, similar to rice pudding but with Andean grain.

Dominican Republic

Quipe Lleno

A larger, stuffed quipe variant with more ground beef filling, served as a main dish or large snack. A hearty Lebanese-Dominican specialty, crispy and savory.

Dominican Republic

Quipes

Dominican fried bulgur wheat rolls stuffed with seasoned ground beef, onions, and spices, of Lebanese origin. A street and bakery staple, crispy and savory.

Argentina

Quiquirimichi

A traditional hot sauce from the Argentine northwest, made with ground red chili, pork fat, onions, and spices. Served with locro and tamales for a fiery kick.

Eritrea

Qulwa

Eritrean fried meat and onions; cubed beef or lamb sauteed with berbere, onions, and ghee; drier and more caramelized than a stew; similar to Ethiopian tibs; served hot on injera; a quick, flavorful main.

Tabriz, Iran

Qurabiya

قورابیه

Tabriz qurabiya are almond shortbread cookies scented with rose water and topped with pistachio or almond.

Afghanistan

Quroot

قروت

Strained yoghurt salted, dried into hard white balls and stored for months, then reconstituted into a sour sauce.

Tajikistan

Qurutob

Қурутоб

Torn fatir is softened with a sauce of dissolved qurut and topped with onion, herbs, and fresh vegetables.

Azerbaijan

Qutab

Half-moon of paper-thin dough folded over greens, pumpkin or minced lamb, dry-cooked on a saj and brushed with butter.

United Arab Emirates

Quzi

قوزي

Lamb with rice and nuts, similar to Khuzi but with different spice profile and preparation method, tender roasted lamb with aromatic rice and crunchy nut topping, a celebratory dish.

Quebec, Canada

Québec Multi-Meat Pie

Cipaille

Large meat pie with multiple game meats and potatoes, Saguenay-Lac-Saint-Jean regional specialty.

Quebec, Canada

Québécois Baked Beans

Fèves au lard

Navy beans slow-cooked with salt pork, molasses, and maple syrup for hours in a clay pot, Quebec specialty.

Vietnam

Quẩy (Vietnamese Crullers)

Quẩy

Quay, the Vietnamese fried cruller dunked into pho and chao, is a named item with a fixed role at the table.

Georgia

Qvevri Wine

Ქვევრის ღვინო

Wine fermented and aged with skins and stems in an egg-shaped clay vessel buried to the neck in the ground, producing tannic amber whites.

Montserrat

R1768 Rebel Rum

A bold, spiced dark rum that honours Montserrat's 1768 slave rebellion history; part of the premium R1768 line crafted by JSR Spirits; a Montserrat craft spirit; a symbol of the island's heritage.

Montserrat

R1768 Revolt Rum

A premium white rum that honours Montserrat's 1768 slave rebellion history; part of the premium R1768 line crafted by JSR Spirits; a Montserrat craft spirit; a symbol of the island's heritage.

Maldives

Raa

Ruku Raa

Fresh coconut-palm sap collected in the Maldives, mildly sweet and cloudy when newly tapped. It is drunk fresh as raa and can develop more alcohol as it ferments into ruku raa.

Brazil

Rabanada

A Brazilian-style French toast of bread slices soaked in milk and egg, fried until golden, then coated in sugar and cinnamon syrup.

Portugal

Rabanada

Portuguese-style French toast soaked in milk, fried, and rolled in cinnamon sugar.

Uruguay

Rabas

Battered squid rings, the universal beach starter of Uruguay's Atlantic coast, fried to order at summer parillas.

Malta

Rabbit Stew

Stuffat tal-fenek

Rabbit jointed and marinated overnight in red wine and bay, then browned and stewed slowly with garlic, tomato and peas.

Czech Republic

Rabbit with Caraway

Králík na Kmíně

Roast rabbit braised with caraway, onions and cream, a Czech Sunday classic.

Catalonia, Spain

Rabbit with Chocolate

Conejo con chocolate

Conejo con chocolate is Catalan rabbit braised with onion, herbs, wine, and dark chocolate until tender.

Andorra

Rabbit with Mushrooms

Conill amb carreroles

Rabbit with carreroles mushrooms; rabbit meat is mostly consumed in the Mediterranean region; rabbit cooked with local wild mushrooms in a rich sauce; a traditional Andorran dish; reflects the Pyrenean tradition of rabbit and mushroom cookery; found at traditional restaurants; the rabbit of the Andorran mountains; earthy and tender.

Burgundy, France

Rabbit with Mustard

Lapin a la moutarde

Rabbit braised in a mustard cream sauce, a Burgundy family classic.

Flanders, Belgium

Rabbit with Prunes

Konijn met Pruimen

Braised rabbit in beer with prunes and mustard, a classic Flemish Sunday dish.

Murcia, Spain

Rabbit with Rice

Conejo con arroz

Conejo con arroz is a Murcian dish of rabbit and rice cooked with garlic, tomato, saffron, and seasonal vegetables.

Brazil

Rabo de Galo

A bold Brazilian mix of cachaça and red vermouth, a classic boteco shot.

Cuba

Rabo Encendido

Dominican braised oxtail in a rich tomato-and-sofrito sauce with garlic, peppers, and wine, slow-cooked until tender. A festive, hearty stew, served with rice.

India

Rabri

रबड़ी

Milk is repeatedly reduced and scraped from the pan with sugar, cardamom, and nuts into thick rabri.

Moldova

Rachiu de Tescovină

A grape-pomace brandy distilled from pressed grape skins and seeds, with a rustic dry grape aroma distinct from wine-grape brandy such as Divin.

Racha-Lechkhumi and Kvemo Svaneti, Georgia

Rachuli Ham

Რაჭული ლორი

A dry-cured smoked ham from the Racha region of Georgia, made from pork leg, salted and smoked over alder wood.

Valais, Switzerland

Raclette

Raclette de Savoie

A half-wheel of cheese heated at the cut face and scraped onto a plate as it bubbles, eaten with potatoes, pickled onions and gherkins.