Zanzibar City, Tanzania
Zanzibar Cloves
Karafuu
Unopened flower buds of the clove tree picked by hand and sun-dried on mats until dark brown and oily.
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Zanzibar City, Tanzania
Zanzibar Curry Spice
Bizari
House blend of clove, cardamom, cinnamon, cumin, coriander, turmeric and black pepper ground at the market.
Zanzibar City, Tanzania
Zanzibar Pizza
Thin dough stretched over a griddle, filled with minced meat, egg, onion, cheese and mayonnaise, folded into a square and fried in oil.
Argentina
Zapallito Relleno
An Argentine stuffed zucchini (zapallito) filled with meat, rice, cheese, or corn, baked until golden. A classic home-cooked dish of the summer harvest season.
Argentina
Zapallito Verde
A small, round, light-green Argentine zucchini, used in tarts, stews, and as a side. A staple of the summer harvest, sliced and grilled or stuffed.
Argentina
Zapallo Anco
A winter squash (anco) used in locro, carbonada, and soups across Argentina. Its sweet, dense flesh thickens stews and adds a golden color to regional dishes.
Russia
Zapekanka
Запеканка
Baked tvorog (farmer's cheese) casserole loosened with egg, semolina and raisins, cut in slabs for school lunches and home breakfasts alike.
Kraków, Poland
Zapiekanka
A Polish open-faced sandwich of a halved baguette topped with sautéed mushrooms, cheese, and ketchup, toasted until melted. A street-food icon since the 1970s, especially in Kraków.
Murcia, Spain
Zarangollo
Murcian courgette, onion and egg scramble.
Jordan
Zarb
زرب
Bedouin pit barbecue: marinated lamb and chicken with vegetables lowered on racks into a sand-covered underground oven and left for hours.
Pakistan
Zarda
زردہ
Sweet saffron-yellow rice cooked with sugar syrup, ghee, nuts, dried fruit and sometimes tiny sweet balls, served at weddings.
Japan
Zaru Soba
ざるそば
Cold soba on a bamboo mat with a cup of concentrated tsuyu, wasabi, and scallions for dipping.
Japan
Zaru Udon
ざるうどん
Chilled udon served on a bamboo mat with a concentrated soy-dashi dipping sauce.
Slovenian Littoral, Slovenia
Zaseka
Bacon and pork fat minced with garlic and salt into a coarse, spreadable lard eaten on black bread with raw onion.
Ukraine
Zatirka
Затірка
Peasant soup of broth thickened with small rubbed pellets of egg-and-flour dough, plus potato and bay.
Lebanon
Za’atar
زعتر
A Levantine blend of dried thyme or oregano, sumac, toasted sesame and salt, used on flatbreads, with labneh and as a table seasoning.
Madagascar
Zebu Steak
Henan'omby
Zebu beef browned and simmered down in its own juices with garlic, ginger and onion until the liquid is gone and the meat caramelises.
Zeeland, Netherlands
Zeeland Twist Pastry
Zeeuwse bolus
Rolled white bread dough coated in brown sugar and cinnamon, sticky and sweet, a traditional Zeeland bakery specialty.
Russia
Zefir
Зефир
Zefir is a marshmallow-like confection of whipped fruit puree with egg whites and agar-agar, light and airy, snow-white or pastel color with airy texture and gentle sweetness.
Slovenia
Zelen
White grape grown almost nowhere outside the Vipava valley, made dry with green pear, herb and a saline finish.
Ukraine
Zelenyi Borshch
Зелений борщ
Sorrel borsch: bright green, tart, studded with potato, egg and dill, served hot or chilled.
Bosnia and Herzegovina
Zeljanica
Pita filled with chopped spinach or chard and fresh cheese, rolled and coiled, and the standard order for anyone avoiding meat.
Bulgaria
Zelnik
Зелник
A Bulgarian filo pie filled with cabbage, leeks or sorrel with eggs and sirene cheese, baked into a golden, flaky pastry.
Czech Republic
Zelňačka
A Czech sauerkraut soup with sausage, potatoes, and cream, a daily and home classic
Naples, Italy
Zeppole
Fried choux/dough pastries for San Giuseppe, especially Naples and Rome.
Turkey
Zerde
زردة
A traditional saffron rice pudding sweetened with sugar and enriched with pine nuts and currants. Its distinctive yellow color comes from saffron, one of the world's most expensive spices. Zerde is served at weddings, circumcisions, and religious celebrations, especially during Ramadan.
Iran
Zereshk Polo
زرشک پلو
Saffron rice topped with barberries fried briefly in butter and sugar, served with chicken braised in saffron and onion.
Morocco
Zerradoun Salt
Named Moroccan rock salt collected from the Zerradoun area and used as a mineral seasoning.
Turkey
Zeytinyagli Enginar
Artichoke bottoms braised in olive oil with onion, carrot, potato and dill until tender, served cold as an olive-oil meze — spring's most anticipated dish in Istanbul restaurants.
Rasht, Iran
Zeytoon Parvardeh
زیتون پرورده
Green olives crushed with walnut, pomegranate molasses, garlic and mint into a dark, sour, pungent relish from Gilan.
Slovenia
Zgornjesavinjski Želodec
Upper Savinja Valley speciality: coarse pork and bacon seasoned with garlic and pepper, packed into a flattened casing and air-dried for months.
Kyrgyzstan
Zhal
Жал
Zhal is Kazakh smoked lard made from horse neck, sliced thin and served as a rich savory food for honored guests.
Russia
Zharkoye
Жаркое
Zharkoye is a beef and potato stew with tomatoes and aromatic herbs, cooked in clay pot, tender falling-apart beef with flavorful broth and well-cooked potatoes.
Kazakhstan
Zhaya
Жая
A Kazakh salted and smoked horse meat from hip and hind leg., a festive and celebratory dish
Armenia
Zhazhik
Ժաժիկ
Curd cheese kneaded with wild herbs — most importantly sibekh — and left to mature into a green-flecked, pungent spread.
Hong Kong
Zhaziji (Crispy fried chicken)
炸雞髀
Zhaziji is a whole chicken fried to glassy skin and served with prawn crackers at Hong Kong banquets.