South Sudan
Basico
A South Sudanese savoury stew of meat, onion and local spice served with a staple starch.
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Basel, Switzerland
Basler Brot
Basler Brot is a dish made with a defined local recipe and ingredients.
Basque Country, Spain
Basque Baked Anchovies
Bocartes en cazuela
In the Basque Country, Bocartes en cazuela is Cantabrian anchovies baked in earthenware with garlic and parsley.
Basque Country, Spain
Basque Cider
Basque cider is a naturally fermented apple drink from the Basque Country, traditionally poured from height into a wide glass.
Basque Country, Spain
Basque Hake
Merluza A La Vasca
Basque hake in parsley and white-wine sauce.
Basque Country, Spain
Basque Salt Cod in Pil-Pil Sauce
Bacalao al pil-pil
Basque salt cod emulsified in garlic-olive oil "pil-pil" sauce.
Basque Country, Spain
Basque Tuna Stew
Marmitako
A fisherman's stew from the Basque Country with tuna, potatoes, onions, peppers, and tomatoes, originally made aboard fishing boats.
Senegal
Bassi Salté
Basi salte
Steamed millet couscous served under a lamb and vegetable stew with raisins and chickpeas.
Iran
Bastani Sonnati
بستنی سنتی
Saffron and rose water ice cream thickened with salep, studded with frozen chunks of clotted cream and pistachio.
Veneto, Italy
Bastardo del Grappa
Bastardo del Grappa is a named Italian cheese from Veneto, made from its defining local ingredient and finished with a characteristic texture, aroma, and serving form.
Armenia
Bastegh
Բաստեղ
Fruit leather made by spreading boiled grape or apricot must on cloth and drying it in the sun into flexible amber sheets.
Armenia
Basturma
Բաստուրմա
Beef fillet pressed under weights, salted and coated in a thick paste of fenugreek, garlic and paprika, then air-dried for weeks.
India
Basundi
બાસુંદી
Milk is slowly reduced with sugar, cardamom, and nuts into a thick western Indian dessert.
North Sumatra, Indonesia
Batak Blood Stew
Saksang
Batak pork stew cooked in blood and fiery spices, ceremonial dish for special occasions.
North Sumatra, Indonesia
Batak Grilled Pork
Babi Panggang Karo
Karo-style grilled pork with andaliman and spices, a Batak specialty for celebrations.
North Sumatra, Indonesia
Batak Pepper
Andaliman
Batak Szechuan pepper spice with tingling sensation and citrusy aroma, essential for Batak dishes.
North Sumatra, Indonesia
Batak Spiced Fish
Arsik
Batak carp cooked with andaliman pepper, torch ginger, and spices, a ceremonial dish.
Malawi
Batala
Sweet potato cooked as a Malawian side or relish for nsima and tea.
Timor-Leste
Batar Da'an
A popular Timorese vegetarian stew of corn, mung beans, and pumpkin (squash), sautéed with onions and garlic; seasoned simply with salt and pepper; traditionally enjoyed as a main course accompanied by rice, or as a side with meat or fish; cooked most often around the corn harvest; reflects the agrarian culture of Timor-Leste.
Tunisia
Batata Bel Kamoun
Tunisian potatoes simmered with cumin (kamoun), garlic, and harissa until coated in a fragrant sauce.
Kiribati
Batata Mash
Dense vegetable puree made from sweet potatoes (batata/kumara), boiled in coconut milk, mashed with coconut cream, sea salt, and sometimes te karewe (coconut sap); one of the dishes TasteAtlas lists for Kiribati; a simple side dish that combines sweet potato with coconut; a comforting everyday food.
Maharashtra, India
Batata Vada
बटाटा वडा
A Maharashtrian potato fritter in chickpea batter. It is the key component of vada pav.
Morocco
Batbout (Pocket Bread)
بطبوط
Small Moroccan griddle breads puffed into pockets, served plain or split around a savoury filling.
Bath, United Kingdom
Bath bun
Bath bun is a sweet bread from Bath, rooted in local cooking tradition.
Qatar
Batheet
بطيط
Traditional Qatari sweet of date paste mixed with ghee and roasted flour — a dense, rich confection cut into pieces and served with Arabic coffee.
Paraguay
Batiburrillo
Hearty caldo of beef offal — liver, kidney, tongue and heart — stewed with vegetables; created in 1926 by Basque immigrant Sebastián Sasiain in San Juan Bautista (Misiones), which celebrates it with an annual festival.
Brazil
Batida
Batida di Coco
A blended cachaça cocktail shaken with fruit such as coconut, passion fruit or lemon plus sugar and ice, Brazil's casual bar classic.
Cuba
Batido de trigo
A Cuban wheat-berry drink blended with milk, sugar, vanilla, and ice until thick and creamy, sold at juice stands.
England, United Kingdom
Battenberg Cake
Pink and yellow sponge baked in four bars, joined with apricot jam in a chequerboard and wrapped in marzipan.
Aruba
Battered Conch
Calco Tempera
Calco tempera; battered conch prepared in onion and vinegar; a traditional Aruban dish; a feature of local restaurants; a staple of Aruban seafood
Aruba
Battered Fish
Pisca Tempera
Pisca tempera; battered fish prepared in onion and vinegar; a traditional Aruban dish; a feature of local restaurants; a staple of Aruban seafood
Netherlands
Battered Fish Chunks
Kibbeling
Popular Dutch street food of fish pieces dipped in batter and deep-fried, served with garlic sauce or remoulade.
United Kingdom
Battered Sausage
A pork sausage dipped in the same beer batter used for fish and chips, deep-fried until golden, a chip shop staple across the UK.
Croatia
Batuda
Batuda is a Primorje stew of sauerkraut, potato and fresh pork, built for cool coastal winters.
Turkmenistan
Batyrma
A Turkmen lamb stew with vegetables, cooked slowly in its own juices.
Thessaly, Greece
Batzos
Μπάτζος
A brined, lightly sour farmhouse cheese of Macedonia and Thessaly, kneaded with yogurt and hot peppers into a spreadable ball for the meze table.