Find your next
favorite food.

Egypt

Tahini Sauce

طحينة

An Egyptian sesame paste sauce with lemon and garlic, served with falafel, shawarma and grilled meats as a daily staple.

India

Tahiri

ताहिरी

A vegetarian rice dish from Uttar Pradesh similar to biryani but made with vegetables and spices. It is a home-style pulao.

Papeete, French Polynesia

Tahitian Donuts

Firi Firi

Firi firi is a deep-fried yeast doughnut made with flour, coconut milk, and sugar; the Cook Islands form is crisp at the edge and tender inside.

French Polynesia

Tahitian Earth Oven

Ahima'a

Ahima'a is the named French Polynesian earth-oven meal: pork, fish, chicken, taro, breadfruit, and bananas are wrapped in leaves and steamed on hot stones.

French Polynesia

Tahitian Pudding

Po'e

Tahitian po'e is a baked, starchy fruit pudding made with banana, papaya, pumpkin, or other fruit and served with fresh coconut milk.

French Polynesia

Tahitian Sandwich

Casse-Croûte

Tahitian casse-croûte is a baguette sandwich filled with meat, fries, and sauce, sold as a quick meal from snack bars and food trucks.

French Polynesia

Tahitian Sweet Bread

Fara'oa

Faraoa is the everyday French Polynesian bread form, baked from wheat dough into a crusted loaf or roll for breakfast and to accompany savoury dishes.

French Polynesia

Tahitian Vanilla Cake

Gâteau Vanille

Tahitian vanilla cake; a familiar island dessert; made with world-renowned Tahitian vanilla; a feature of island celebrations; a French-influenced cake adapted with local vanilla; a sweet, fragrant treat; often served dessert at gatherings and bakeries.

United Arab Emirates

Tahta Maleh

تحت مالح

Tahta maleh layers preserved fish beneath spiced rice; the fish is soaked to moderate its salt and the rice carries Emirati seasoning.

East Java, Indonesia

Tahu campur

Tahu campur is the Lamongan bowl of beef tendon broth over fried tofu, noodles and petis.

Japan

Tai-meshi

鯛めし

Tai-meshi, sea bream cooked whole over rice in a clay pot (or, in Uwajima, served raw over rice in a dashi-egg sauce), is a named Setouchi regional dish.

Tainan, Taiwan

Tainan Beef Soup

台南牛肉湯

Tainan's clear-broth beef soup breakfast, built around thin slices of fresh beef and a light, aromatic stock.

Tainan, Taiwan

Tainan Eel Noodles

台南鱔魚意麵

A Tainan stir-fried noodle dish combining glossy eel, vegetables, and a sweet-savory sauce.

Tainan, Taiwan

Tainan Shrimp Roll

蝦捲

This Tainan snack rolls seasoned shrimp in a crisp wrapper and fries it until the filling stays juicy.

Taiwan

Taiwan Beer

台灣啤酒

Lager brewed with a proportion of Penglai rice since the 1920s, sold everywhere and in fruit versions — mango, pineapple, grape — that outsell the original with younger drinkers.

Taiwan

Taiwanese Fried Chicken Cutlet (Jipai)

雞排

Butterflied chicken breast the size of a face, battered in sweet potato starch, deep-fried and dusted with pepper-salt and chilli.

Taiwan

Taiwanese Hot Pot

臺灣火鍋

Communal Taiwanese hot pot: a bubbling broth for cooking meats, seafood and vegetables at the table.

Taiwan

Taiwanese Mochi

麻糬

Pounded glutinous rice cakes rolled in peanut powder or filled with red bean, sold fresh in Hualien and at markets.

Taiwan

Taiwanese Pineapple

鳳梨

Sweet, low-acid pineapple with a core soft enough to eat, grown mostly around Chiayi and Tainan and harvested from spring.

Taiwan

Taiwanese Sausage

香腸

Short, fat, distinctly sweet pork sausage grilled over charcoal and eaten with raw garlic cloves bitten between mouthfuls.

Japan

Taiyaki

たい焼き

A fish-shaped cake filled with sweet red bean paste, baked in a mold, a classic street snack.

Honduras

Tajadas

Green plantain sliced lengthways and fried into long crisp strips, served under shredded chicken, cabbage and sauce as tajadas con pollo.

Piedmont, Italy

Tajarin al Tartufo Bianco d'Alba

Piedmont's egg-yolk-rich ribbon pasta dressed only with butter and shaved white Alba truffle. A ceremonial dish at the height of truffle season.

Tajikistan

Tajik Halim

Ҳалим

Wheat grains and lamb cooked and beaten together for hours until the mixture pulls into strands, served with butter and cinnamon.

Tajikistan

Tajik Kulcha

Кулча

A small enriched milk bread baked in the tandoor, softer and sweeter than everyday non.

Tajikistan

Tajik Sambusa

Самбӯса

Triangular parcels of layered dough filled with minced lamb and onion or pumpkin, stuck to the wall of a tandoor and baked until blistered.

Tajikistan

Tajik Street Samsa

Самбӯсаи хом

Flaky pastry parcels of lamb and onion sold hot from tandoor shopfronts and bazaar corners all day.

Libya

Tajin Sfinari Bil Zaytun

A Libyan spinach tagine baked with olives, eggs, and spices until set like a savory pudding.

Algeria

Tajine Zitoune

طاجين زيتون

Chicken or veal simmered in a white sauce with green olives, mushrooms and carrot, thickened with egg and lemon.

Seychelles

Takamaka Rum

Seychelles' premier commercial rum, distilled at the Takamaka rum distillery at La Plaine St Andre; made from local sugarcane; the distillery keeps experimenting with contemporary Creole twists; available in several expressions from white to aged; a symbol of modern Seychellois craft.

Tlemcen, Algeria

Takemmarit

تكمريت

Traditional cheese from the west of the country, curdled with kid rennet and pressed into small rounds.

Auckland, Niue

Takihi

Thinly sliced taro and ripe papaya are layered with coconut cream and baked in the umu until the taro softens and the papaya breaks down into a sweet, creamy sauce, making this the national dish of Niue.

Japan

Takikomi Gohan

炊き込みご飯

Rice cooked together with seasonal ingredients like mushrooms, chestnuts, or bamboo shoots.

Okinawa, Japan

Takoraisu

タコライス

Taco rice, seasoned mince and salsa over rice, invented near the Okinawan US bases, is a named local dish with a documented origin.

Osaka, Japan

Takoyaki

たこ焼き

Spherical batter balls stuffed with diced octopus, cooked in a special cast-iron pan.

Morocco

Taktouka

طكتوكة

Cooked Moroccan salad of roasted peppers, tomatoes, garlic, paprika, and olive oil.