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favorite food.

Varna, Bulgaria

Tsatsa

Цаца

Tiny Black Sea sprats floured and deep-fried whole, eaten head and all by the handful with lemon and cold beer.

Eritrea

Tsebhi Ades

Ades

Eritrean lentil stew cooked with onions, spices, and tomatoes; made with or without berbere depending on the household; a hearty, protein-rich fasting dish; served on injera alongside other tsebhi.

Eritrea

Tsebhi Shiro

Eritrean chickpea flour stew cooked with onions, garlic, tomatoes, and berbere; a smooth, thick purée; a low-cost staple for many families; popular on fasting days; served with injera or kitcha; the Eritrean counterpart of Ethiopian shiro wat.

Ionian Islands, Greece

Tsigareli

Τσιγαρέλι

Greens (usually wild chard) braised in generous olive oil with tomato and paprika, Corfu's signature side for salted fish.

Ionian Islands, Greece

Tsigaridia

Τσιγαρίδια

Cabbage rolls of the Ionian islands filled with rice and herbs, simmered in avgolemono egg-lemon sauce rather than tomato.

Crete, Greece

Tsigaristo

Τσιγαριστό

Cretan tsigaristo is simply cooked lamb or goat, browned in olive oil and finished tender with herbs; it is a rustic dish of the island’s mountain cooking.

Crete, Greece

Tsikoudia

Τσικουδιά

The Cretan grape pomace spirit, distilled once, strong and rustic. Served with meze and at hospitality, a Cretan cultural icon, a daily and social drink, served in small glasses, a welcome drink.

Kakheti, Georgia

Tsinandali

Წინანდალი

A Georgian white wine from Tsinandali in Kakheti, blended from Rkatsiteli and Mtsvane.

China

Tsingtao Beer

青岛啤酒

A pale lager brewed since the German concession at Qingdao, using Laoshan spring water, and the beer poured by default across China.

Greek Macedonia, Greece

Tsipouro

Τσίπουρο

Greek grape pomace spirit from Thessaly, Epirus, and Macedonia, strong and aromatic, with or without anise. Served in small glasses with meze, a taverna and home tradition, a rustic spirit.

Kenya

Tsisaka

A leafy Kenyan relish associated with western cooking, simmered with aromatics and served with ugali.

Ionian Islands, Greece

Tsitsibira

Τσιτσιμπίρα

Corfu ginger beer, a fermented lemon-ginger drink, a Corfu specialty since British rule. A refreshing, sparkling, non-alcoholic drink, a summer and island staple, a unique Corfiot beverage.

Greece

Tsoureki

Τσουρέκι

Greek sweet braided bread, soft and fluffy, scented with mahlepi and mastiha, a Easter tradition. A national sweet bread, often with a red egg, a festive and aromatic treat, a spring staple.

South Aegean, Greece

Tsouvras

Τσούβρας

A simple Aegean soup of coarse bulgur simmered with tomato and olive oil, finished with crumbled feta or myzithra.

Mongolia

Tsuivan

Цуйван

Hand-rolled wheat noodles cut into strips and steamed over mutton and vegetables, then tossed through the meat and its fat.

Tokyo, Japan

Tsukemen

つけ麺

Cold, rinsed noodles served separately from a concentrated hot dipping broth, eaten by dipping.

Japan

Tsukemono

漬物

General term for Japanese pickled vegetables, hundreds of varieties, served with rice meals.

Tokyo, Japan

Tsukudani

佃煮

Tsukudani, kombu, small fish or shellfish simmered down in soy and mirin until they keep for months, is a named Japanese preserve bought by the tub and named for the Tokyo island where it began.

Botswana

Tswana Chicken Stew

Koko ya Setswana

Traditional Tswana chicken stew — free-range chicken cooked in a three-legged iron pot over open fire, giving it the best flavour; serving a traditionally grown chicken to a guest shows special hospitality.

Cyprus

Ttalattouri

Ταλαττούρι

Cypriot yoghurt with grated cucumber, garlic and dried mint, thicker and mintier than tzatziki.

Indonesia

Tuak (Palm-Sap Wine)

Tuak

Fermented palm sap wine, traditional alcoholic beverage from various Indonesian regions.

Sabah, Malaysia

Tuaran Mee

Tuaran Mee is a Sabah wheat noodle dish, wok-fried with egg, meat and vegetables.

New Zealand

Tuatua

Pale surf clams dug from clean-sand beaches where waves break, eaten raw straight from the shell or minced into fritters; recreational bag limits are small and enforced.

Ghana

Tubaani

Bambara or black-eyed beans ground, wrapped in leaves and steamed into a firm savoury cake, eaten with oil and pepper.

Denmark

Tuborg

A Danish beer brand, a pilsner and national staple, brewed since 1873 and known for its Christmas brew.

Argentina

Tuco

The Argentine tomato sauce of onions, bell peppers, garlic, and tomatoes, slow-cooked with beef or pork. The national pasta sauce, richer and sweeter than Italian ragù.

Brazil

Tucumã

An orange Amazonian palm fruit with firm, oily flesh, eaten raw, in tucumã rings, or with manioc flour.

Brazil

Tucunaré

Amazonian peacock bass, simply grilled or fried and served with tucupi and jambu.

Pará, Brazil

Tucupi

Yellow broth pressed from wild manioc and left to ferment for days to tame its toxins, the backbone of tacacá, pato no tucupi and Amazonian kitchens.

Sarajevo, Bosnia and Herzegovina

Tufahije

Whole apples poached in sugar syrup, hollowed and packed with ground walnuts, served cold in a glass under whipped cream and their own syrup.

Sabah, Malaysia

Tuhau

Wild ginger stems, fresh crunchy stems with distinctive aroma and properly prepared.

Tanzania

Tui la Nazi

Fresh coconut grated on a stool-mounted blade and squeezed with warm water into a rich first press and a thinner second.

Tajikistan

Tukhmbiryon

Тухмбирён

Eggs fried into a thick omelette with lamb, onion and tomato and cut into wedges for breakfast.

Central Russia, Russia

Tula Gingerbread

Тульский пряник

Stamped gingerbread from Tula since 1788, a rectangular slab of dense honey dough with jam or condensed-milk filling.

Papua New Guinea

Tulip

Edible pitpit — the young flower spike of a Setaria grass, cooked and eaten as a vegetable in the PNG Highlands; a seasonal delicacy with a tender, corn-like flavour.

Tuvalu

Tulolo

Tulolo is beaten pulaka or breadfruit covered with thick coconut cream, a rich Tuvaluan preparation associated with outer-island tables.