United Arab Emirates
Betit
البيت
Betit is slow-cooked meat served with rice, simmered for hours with aromatic spices until the meat falls apart and the rice absorbs the cooking flavors.
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Madagascar
Betsabetsa
Sugarcane juice fermented a few days into a cloudy, sour, low-alcohol drink of the east coast.
Bali, Indonesia
Betutu
Ayam Betutu
Balinese chicken stuffed with bumbu rajang spices, wrapped in banana leaves, then steamed or grilled.
Paris, France
Between the Sheets
Between the Sheets is a named French cocktail associated with Paris, served for its distinctive regional profile.
Nouvelle-Aquitaine, France
Beurre Charentes-Poitou
Beurre Charentes-Poitou is cultured French butter made from cream, with a firm texture and pronounced dairy richness.
Wallonia, Belgium
Beurre d'Ardenne
Beurre d'Ardenne is a quality-marked butter from Wallonia with a clean, rich dairy flavour.
Vienna, Austria
Beuschel
Traditional Austrian offal dish made from veal lungs and heart in a creamy sauce, a classic Viennese specialty, tender and rich, adventurous.
Cambodia
Bey Dom Neib
បេយដំនីប
Ripe mango slices served with sweetened coconut cream and toasted sesame, an essential Khmer fruit-based dessert.
Eritrea
Beyaynetu
በያይነቱ
The famous Ethiopian combo platter — a large round of injera topped with small mounds of multiple stews and salads. Usually fully vegan (tsom-friendly), it's the single best way to taste Ethiopia in one meal.
Aegean Region, Turkey
Beyaz Peynir
A brined white cheese made from sheep, goat, or cow milk, similar to feta but with its own distinct texture and flavor. It is the most common breakfast cheese in Turkey, served with olives, tomatoes, and bread. The Ezine variety from Çanakkale province, made with a blend of three milks and matured for at least eight months, received a protected designation of origin from the European Union.
Turkey
Beyin salatasi
Beyin salatasi (poached brain dressed with lemon and oil) is a classic meyhane meze ordered by name and is a genuine collectible for adventurous eaters.
Gaziantep, Turkey
Beyran Çorbası
A spicy breakfast soup from Gaziantep made with rendered lamb fat, rice, shredded lamb meat, garlic, and pepper paste in lamb broth. Known for its fiery heat and rich flavor, it is a unique morning dish and a Gaziantep geographical indication product.
Turkey
Beyti kebab
Beyti kebab, minced lamb wrapped in lavash and sauced with tomato and yoghurt, is a named restaurant invention with a documented origin and is not a swap on any carried kebab.
United Arab Emirates
Bezar Spice Mix
بهارات البزار
Traditional Emirati spice blend with cinnamon, cumin, coriander, fennel, cardamom, and other spices, essential for machboos and other dishes, aromatic blend with balanced flavors and fresh spices, essential.
Slovenia
Bezgovo Cvrtje
A Slovenian dessert of elderflower blossoms dipped in sweet batter and deep-fried until golden, dusted with powdered sugar, a springtime treat.
Uganda
Bhaji Ugandan
Bhaji
Ugandan vegetable fritters shaped and fried as a tea-time or market snack.
Kenya
Bhajia
A Kenyan deep-fried potato slices coated in spiced gram flour, a street and daily classic
Maharashtra, India
Bhakarwadi
भाकरवडी
A spiral-shaped, spicy-sweet snack from Maharashtra and Gujarat filled with coconut and spices. It is crunchy.
Maharashtra, India
Bhakri
भाकरी
A thick, coarse flatbread from Maharashtra and Gujarat made from jowar, bajra, or rice flour. It is a rural staple.
India
Bhang Lassi
भांग लस्सी
A cannabis-infused yogurt drink consumed during Holi and Maha Shivratri. It is psychoactive and legally regulated.
Bangladesh
Bhapa Pitha
ভাপা পিঠা
Ground rice flour packed loosely into a bowl over grated coconut and date molasses, then steamed through a cloth into a soft cake.
Maharashtra, India
Bharit
भरीत
A Maharashtrian roasted eggplant mash with yogurt and spices. Similar to baingan bharta.
Maharashtra, India
Bharli Vangi
भरली वांगी
A Maharashtrian dish of baby eggplants stuffed with coconut, peanuts, and spices. It is tangy and aromatic.
Karnataka, India
Bhatkali Biryani
ಭಟ್ಕಳ ಬಿರಿಯಾನಿ
A biryani from Bhatkal in Karnataka, made with onions, green chilies, and meat. It has a light, saffron-tinged color.
Nepal
Bhatmas Sadheko
भटमास सादेको
Newari-style spiced soybeans, roasted and tossed with garlic, ginger, chillies and lime.
Punjab, India
Bhatura
भटूरा
A deep-fried leavened bread from Punjab, larger and softer than puri. It is the classic companion to chole in chole bhature.
Mumbai, India
Bhel Puri
भेल पूरी
A Mumbai chaat of puffed rice, sev, vegetables, and chutneys. It is light, crunchy, sweet, and tangy.
India
Bhindi Masala
भिंडी मसाला
A dry North Indian dish of okra cooked with onions, tomatoes, and spices. The okra stays crisp and not slimy when cooked properly.
Sindh, Pakistan
Bhuga Chawal
ڀُڳا چانور
A Sindhi fried rice with spices and whole chillies, earthy and warming.
Sindh, Pakistan
Bhugal Gosht
ڀڳل گوشت
Mutton fried slowly with onion until the meat browns and the gravy reduces to a dark coating clinging to the bone.
Pakistan
Bhuna Gosht
بھنا گوشت
Lamb is cooked with onion, ginger, garlic, and spices until the masala fries down and clings to the meat.
Bangladesh
Bhuna Khichuri
ভুনা খিচুড়ি
Rice and lentil fried in ghee with whole spice before liquid is added, so the grains stay separate and the dish comes out dry and rich.
Bhutan
Bhutanese Chilli
ཨེ་མ།
Long, thick-walled chillies eaten as a vegetable, sold fresh and green in summer and dried scarlet on farmhouse roofs for winter.
Paro, Bhutan
Bhutanese Red Rice
ཟླུམ་འབྲས།
A short-grain japonica rice with a red bran layer, grown in the terraces of the Paro and Punakha valleys on glacial meltwater.
Nepal
Bhyakur
भ्याकुर
Bhyakur is a wild edible yam dug from the hills, cooked and eaten as a seasonal produce specialty around Maghe Sankranti.
Liguria, Italy
Bianchetti al limone
In Liguria, Bianchetti al limone is tiny white fish dressed with lemon, oil, and parsley.