The complete directory
14,757 foods match this view. Search local names, narrow the map, or follow a category.
Turkmenistan
Aş
Turkmenistan's version of pilaf, known locally as ash; long-grain rice cooked with lamb, sautéed onions and carrots in a kazan over open flame; distinguished from Uzbek plov by sweeter carrots, less mixing, and rice layered on top; sometimes with chickpeas, raisins, or quail eggs; served at weddings and celebrations with green tea.
Turks and Caicos Islands
Rum Punch
A signature cocktail made with Bambarra rum (coconut and dark), orange juice, pineapple juice, grenadine, floated with dark rum, garnished with cherry and pineapple; a signature Turks and Caicos drink
North Macedonia
Турли тава
Mixed vegetables and meat layered in a wide clay tray with paprika and baked slowly until everything collapses together.
Lebanon
صفوف
A dense yellow cake of semolina and flour coloured with turmeric, scattered with pine nuts and cut into diamonds.
Jamaica
Turn cornmeal
A Jamaican side dish of cornmeal cooked with coconut milk, okra, scallions, thyme and Scotch bonnet pepper, similar to Italian polenta but spicier and more flavourful.
Guangdong, China
萝卜糕
Grated daikon bound with rice flour, studded with dried shrimp and cured sausage, steamed into a block and then pan-fried in slices.
Hungary
Túró Rudi
Curd-filled chocolate bar, iconic snack.
Hungary
Túrógombóc
Curd cheese dumplings.
Hungary
Túrós lepény
Sweet curd cheese pastry bars.
Međimurje, Croatia
Traditional cheese from Međimurje region rolled into a pointed cone shape, often smoked or aged, a distinctive regional specialty.
Central Valley, Costa Rica
Queso Turrialba
Traditional fresh cheese from Turrialba region, soft and mild with clean milky flavor, a regional Costa Rican specialty.
Peru
A Peruvian anise and honey nougat with layers of cookies, figs and sprinkles, eaten during El Señor de los Milagros. Sweet and chewy.
Argentina
An Argentine peanut turrón of peanuts and honey, sold in blocks and sliced. A Christmas and winter sweet, similar to mantecol but firmer and crunchier.
Tajikistan
Туршак
Sour dried plums and apricots pressed into cakes or sold loose, eaten as a snack and used to sour stews.
Iraq
طرشي
Turnip, cauliflower, cucumber and chilli pickled in brine and vinegar, coloured pink with beetroot, eaten with every meal.
Bulgaria
Туршия
Mixed winter pickles — cauliflower, carrot, green tomato, pepper and celery — brined together in vinegar so each vegetable stains the next.
Azerbaijan
Turşu
Vegetables — small aubergines, garlic heads, cabbage, green tomatoes — pickled in vinegar and brine and served with every meat dish.
Louisiana, United States
A rich soup of turtle meat (or mock turtle), vegetables, and sherry — a Creole and Philadelphia specialty.
Bangladesh
তুশা শিন্নি
Wheat flour toasted in ghee with sugar, nuts and raisins into a dense halwa, cooked for religious offerings and shared out.
Tajikistan
Тушбера
Small dumplings of minced lamb and onion boiled in broth and served in it with chakka and herbs.
Vanuatu
Tusker is a locally brewed Vanuatu lager served cold in bars, restaurants, and nakamals, where it accompanies island meals and social gatherings.
Kenya
Tusker
A Kenyan lager beer, the unofficial national beer, a social and daily classic
Sofia, Bulgaria
Тутманик
Enriched bread dough layered with white cheese, butter and egg, baked in a pan and torn apart rather than sliced.
Eastern Anatolia, Turkey
Tutmac corbasi, the yoghurt-and-noodle soup recorded since the eleventh century and still cooked in eastern Anatolia, is a named historic soup.
Brazil
A creamy mixture of mashed beans thickened with manioc flour, cooked with garlic and bacon, served alongside rice and pork.
Tuvalu
Tuvaluan coconut tuna is fresh tuna cooked with coconut milk, onion, and island aromatics until just tender; the sauce is rich but the fish stays in flakes.
Tuvalu
Fausi
Local bread made from flour, toddy (as sugar substitute), and coconut; a traditional Tuvaluan bread that uses toddy instead of imported sugar; the toddy gives a distinctive caramel-like sweetness; a practical bread that uses local ingredients; also a Samoan dish name for a banana-coconut dessert.
Tuvalu
Ika Mata
Tuvaluan ika mata is fresh tuna or flying fish cured in citrus and mixed with coconut cream, cucumber, onion, and bell pepper before serving chilled.
Niger
A wheat-flour swallow from Niger, stirred into a soft, pale dough and served with light soups; eaten especially where wheat is available and favoured for its mild, slightly elastic texture.
Niger
A smooth, dense Nigerien swallow made from sorghum or guinea-corn flour, cooked and stirred until it forms a firm, pale ball; the most common tuwo in the drier northern regions, eaten with miyan kuka or miyan geda.
Kano, Niger
Maize flour cooked into a stiff white mound, the northern everyday swallow eaten with okra or baobab-leaf soup.
Niger
Nigerien rice-flour swallow cooked into a smooth mound and served with Hausa soups.
Kano, Niger
Soft rice pounded into a smooth, slightly sticky mound, served with miyan kuka or miyan taushe in the north.
Nigeria
Northern Nigerian wheat-flour swallow served with a richly seasoned soup.
Nigeria
Northern Nigerian sorghum-flour swallow served with soup.
Khorezm, Uzbekistan
Тухум барак
Tuxum barak, the Khorezm egg-filled boiled parcel, is a regional speciality sought out by name in Khiva and Urgench and is unlike any dumpling we carry.