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Valencia, Spain

Tiger Nut Milk

Horchata de chufa

A refreshing, creamy non-alcoholic drink from Valencia, made from soaked, ground, and sweetened tiger nuts (chufas), served ice cold with fartons.

Canada

Tiger tail ice cream

A Canadian ice cream flavor of orange-flavored ice cream striped with black licorice ribbons.

Spain

Tigres

Breadcrumbed, fried mussels, a classic northern Spanish bar snack.

Ecuador

Tigrillo

An Ecuadorian breakfast of green plantains mashed with eggs, onions, and cilantro, a coastal and hearty classic.

Mali

Tiguadege Na

Tigadɛgɛna

The national dish of Mali — a creamy peanut stew with beef, chicken, or meatballs simmered in peanut butter with tomatoes, onions, garlic, ginger, and chili; the Bambara name means 'peanut butter sauce'; served with rice or millet tô; a rich, hearty dish central to Malian cuisine and celebrations.

Ethiopia

Tihlo

ጥሕሎ

A Tigrayan specialty of barley dough balls served with meat stew and spiced with berbere. Small roasted barley balls are skewered on a stick and dipped into the spicy sauce — a beloved northern comfort food.

Azerbaijan

Tike Kebab

Tikə kabab

Cubes of lamb marinated in onion juice and grilled over vine or fruit-wood coals, served with grilled tomato and raw onion in sumac. Liver and other offal skewers are a serving form, not a separate canonical kebab.

Ethiopia

Tikil Gomen

ጥቅል ጎመን

A mild, golden Ethiopian cabbage stew — cabbage simmered with carrots and potatoes, gently spiced with turmeric, garlic and ginger. A staple side on any fasting beyaynetu.

Algeria

Tikourbabine (Asban)

An Algerian pasta dish of small, hand-rolled pasta dumplings simmered in a spiced sauce.

Bulgaria

Tikvenik

Тиквеник

The sweet banitsa: filo rolled around grated pumpkin, walnuts, sugar and cinnamon, baked and dusted with icing sugar. Made from late October onwards.

Bosnia and Herzegovina

Tikvenjača

Autumn pita of grated pumpkin, sometimes with a little sugar, coiled in the pan alongside the savoury ones.

Assam, India

Til pitha

তিল পিঠা

Rice flour is filled with sesame and jaggery, shaped, and steamed or toasted into an Assamese pitha.

Nepal

Tila Ko Achar

तिलको अचार

A Nepali sesame-seed pickle, toasted, ground and spiced.

Madagascar

Tilapia Malagasy

Tilapia cooked with tomato, ginger and herbs in a Malagasy inland style.

Norway

Tilslorte Bondepiker

Tilslørte bondepiker

Apple trifle with whipped cream and kavring crumbs.

Australia

Tim Tam

Australia's most loved chocolate biscuit since 1964: two malted biscuits separated by chocolate cream filling, coated in thin chocolate layer, try the Tim Tam Slam!

Ethiopia

Timatim Salad

ቲማቲም ሰላጣ

A simple, bright Ethiopian tomato salad with onions, jalapeños, lemon juice and olive oil — sometimes tossed with torn injera for a fitfit-style version. The fresh foil to a rich beyaynetu.

Togo

Timbani

A traditional Togolese dish of smoked or dried meat and fish, rehydrated in a thick tomato and palm-oil sauce; rich, smoky, and typically eaten with akoumé.

Canada

Timbits

Donut holes from Tim Hortons, Canadian snack since 1960s, available in variety of flavors nationwide.

Loreto, Peru

Timbuche

A Loreto fish broth with carachama and Amazonian herbs, served as an everyday river meal.

Munster, Ireland

Timoleague brown pudding

Timoleague brown pudding is a cooked sausage from Timoleague, rooted in local cooking tradition.

Timor-Leste

Timorese Chili Paste

Ai-manas

The heartbeat of Timorese food — a spicy chili paste made throughout the country with regional varieties; red or green chilies ground with garlic, lime/lemon rind, red onions, ginger, bilimbi, and other local ingredients; a couple of teaspoons on the plate will fire up any meal; lands on the table with most meals.

East Nusa Tenggara, Timor-Leste

Timorese Palm Wine

Tua Sabu

Traditional palm wine made from the sap of lontar or coconut palms; the sap is collected from cut flower buds and ferments naturally; a mildly alcoholic, slightly sweet drink; part of Timorese cultural traditions and ceremonies; shared across Southeast Asian palm wine traditions; a TasteAtlas-listed product.

Malta

Timpana

Macaroni in a rich meat, tomato and egg sauce, sealed inside a shortcrust pastry case and baked until the top browns.

Eritrea

Timtim Fitfit

Timatim Firfir

Eritrean bread salad of torn injera mixed with diced tomatoes, onions, jalapenos, and olive oil; a fresh, cold dish; similar to Ethiopian timatim fitfit; served as a light meal or side; refreshing in the highland heat.

Botswana

Ting

Sour sorghum porridge — sorghum or maize fermented for several days before cooking, giving a tangy flavour; eaten with milk and sugar as breakfast or with meat as a main; the fermented version of bogobe.

Jamaica

Ting

Carbonated grapefruit soft drink made with real juice since 1976, sharply bitter and sold in a stubby green bottle.

Saint Kitts and Nevis

Ting with a Sting

The unofficial cocktail of Saint Kitts and Nevis; Ting is a tart, mildly sweet grapefruit soda popular across the anglophone Caribbean; the sting happens when bartenders pour a generous shot of CSR rum straight into the bottle; dangerously refreshing; the citrus masks the alcohol completely; served at every beach bar and rum shop; the signature drink of the federation.

Mexico

Tinga

Shredded chicken or beef simmered in a smoky chipotle-tomato sauce with onion.

Eswatini

Tinkhobe

Boiled whole maize kernels, chewy and slightly sweet, eaten as a snack or side.

Philippines

Tinola

Tinolang Manok

Tinola is a Filipino ginger chicken soup with green papaya or chayote and peppery chili leaves in a clear, aromatic broth.

Yap State (Western FSM), Federated States of Micronesia

Tinono

Tinono is a Yapese reef fish wrapped in coconut leaves and cooked until tender, allowing the leaves to scent the flesh.

Dominican Republic

Tipili

Dominican tabbouleh: a salad of soaked bulgur wheat, parsley, tomatoes, onions, and lime, of Lebanese origin. A refreshing, herbaceous side dish, served cold.

Mozambique

Tipo Tinto

A Mozambican fortified red drink with a sweet, warming profile, served chilled or mixed.

Costa Rica

Tiquisque

Xanthosoma (malanga) tuber similar to taro, white or purple varieties, a traditional Costa Rican root vegetable, starchy and versatile.

Lima, Peru

Tiradito

Raw fish sliced thinly and dressed with citrus and ají, like ceviche but without onions. Shows Japanese-Peruvian Nikkei influence.