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Saint Pierre and Miquelon

Traboulette

A hearty open-faced sandwich of country bread spread with béchamel, topped with Puy lentils, sausage, and Gruyère cheese; a rustic local specialty of Saint Pierre and Miquelon.

England, United Kingdom

Traditional Bramley Apple Pie Filling

Traditional Bramley Apple Pie Filling is a protected collective food or drink identity with a defined regional specification.

England, United Kingdom

Traditional Grimsby Smoked Fish

Traditional Grimsby Smoked Fish is a protected collective food or drink identity with a defined regional specification.

Wales, United Kingdom

Traditional Welsh Cider

Traditional Welsh Cider is a protected collective food or drink identity with a defined regional specification.

Wales, United Kingdom

Traditional Welsh Perry

Traditional Welsh Perry is a protected collective food or drink identity with a defined regional specification.

England, United Kingdom

Traditionally Farmed Gloucestershire Old Spots Pork

Traditionally Farmed Gloucestershire Old Spots Pork is a protected collective food or drink identity with a defined regional specification.

Wales, United Kingdom

Traditionally Reared Pedigree Welsh Pork

Traditionally Reared Pedigree Welsh Pork is a protected collective food or drink identity with a defined regional specification.

Greece

Trahanas

Τραχανάς

Greek fermented grain-and-milk (or yogurt) paste, dried in small granules, used for soup. A rustic, tangy, comforting winter soup base, a national staple, an ancient and healthy food.

Greece

Trahanas Soup

Σούπα τραχανάς

Greek trahanas soup of trahanas granules simmered in broth or milk, tangy and creamy. A rustic, comforting winter soup, a home and national classic, served with bread and feta, a childhood favorite.

Trakai, Lithuania

Trakai Karaite Meat Pastry

Kibinai

Pastry pockets filled with mutton and onions, a traditional Karaite dish from Trakai.

Cochabamba, Bolivia

Trancapecho

A Cochabamba sandwich of silpancho: breaded beef, rice, potatoes, egg, and salad in a bun, a street and hearty classic.

Transylvania, Romania

Transylvanian Paprika Stew

Papricaș

Chicken or veal stewed with onion, sweet paprika and sour cream, served with small egg dumplings.

Cantabria, Spain

Trasmiera Bean Stew

Caricos de Trasmiera

Caricos de Trasmiera are Cantabrian beans slowly cooked with onion, paprika, and pork until creamy and tender.

Dalmatia, Bosnia and Herzegovina

Travarica

Grape brandy re-infused with mountain herbs — usually mint, sage, wormwood and juniper — until it turns green-gold and bitter.

Lisbon Region, Portugal

Travesseiros

Long, sugar-dusted pastrys from Sintra with a soft egg-cream filling.

Travnik, Bosnia and Herzegovina

Travnicki Cevap

Travnički ćevap

Travnički ćevap are short, square-cut beef sausages from Travnik, grilled and served in somun.

Travnik, Bosnia and Herzegovina

Travnik Cheese

Travnički sir

White brined sheep's cheese matured in wooden barrels or skins on the Vlašić mountain pastures above Travnik, salty and crumbly.

Malta

Treacle Rings

Qagħaq tal-għasel

Rings of thin pastry packed with a dark filling of treacle, semolina, citrus peel and aniseed, slashed on top so it shows through.

England, United Kingdom

Treacle Tart

A shortcrust tart filled with golden syrup thickened with breadcrumbs and sharpened with lemon zest, baked until set.

Morocco

Treda

تريدة

A Moroccan dish of cubed bread soaked in a meat and lentil stew, a variant of rfissa. A rustic, hearty, comforting dish, a home and traditional classic, a national specialty, a celebration and post-birth dish.

Germany

Tree Cake

Baumkuchen

German spit cake with characteristic tree-ring layers from baking on a rotating spit, labor-intensive.

Podlasie, Lithuania

Tree Cake

Šakotis

A spit cake grilled layer by layer into a distinctive branching tree shape, a centerpiece of Lithuanian weddings.

Martinique

Trempage

Trempaj

A traditional dish from Martinique's northern Atlantic coast; cod court-bouillon thickened with flour and mixed with pre-soaked stale bread; spread on banana leaves and garnished with avocado and banana; covered in a spicy sauce; eaten with the hands; also made with seafood, conch, or chicken; the trempage that is a northern Martinican specialty.

United States

Trenary toast

A Michigan and Upper Peninsula rusk: twice-baked bread slices, sweet and crisp, for coffee dunking.

Mexico

Tres leches cake

A sponge cake soaked in three milks — evaporated, condensed, and cream — topped with meringue.

Slovakia

Treska

Flaked cod with mayonnaise, carrots and onion, a Slovak deli staple.

Serbia

Trešnje Slatko

Слатко од трешања

Trešnje slatko is sour-cherry spoon-sweet, traditionally offered to visitors with water.

Morocco

Trid

تريد

Moroccan torn flatbread layered with chicken, lentils, and spiced broth until soft and spoonable.

Algeria

Trida

تريدة

Small squares of dried pasta steamed and served in a white chicken and chickpea sauce with cinnamon.

England, United Kingdom

Trifle

Sponge soaked in sherry layered with fruit, custard and whipped cream, assembled in a glass bowl so the strata show through the side.

Puerto Rico

Trifongo

Mofongo made from three starches at once — green plantain, ripe plantain and cassava — mashed with garlic and pork crackling.

Thessaloniki, Greece

Trigona Panoramatos

Τρίγωνα Πανοράματος

Thessaloniki triangular phyllo-and-custard pastry.

Albania

Trilece

Trilecë

Albanian three-milk cake, light sponge soaked in whole milk, condensed milk, and cream, topped with golden caramel sauce, well-soaked cake with distinct caramel topping, a beloved celebration dessert.

Trinidad and Tobago

Trinidad Black Pudding

Black pudding

Pig's blood mixed with rice, hot pepper, chives and thyme, stuffed into casing and boiled until firm.

Trinidad and Tobago

Trinidad Pepper Sauce

Pepper sauce

Scotch bonnet or moruga scorpion peppers blended with vinegar, garlic, mustard and shadon beni into a fiery yellow-orange sauce.

Trinidad and Tobago

Trinidad Rum

Rum

Column-distilled rum aged in oak in the tropics, lighter and drier than the heavy pot-still rums of neighbouring islands.