Jiangsu, China
Zhenjiang Black Vinegar
镇江香醋
Glutinous rice vinegar fermented in open jars and aged, dark brown, faintly sweet and much softer than a Western vinegar.
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Kazakhstan
Zhent
Жент
A Kazakh festive dessert of millet, crushed curd cheese, butter, sugar, and raisins, a Nauryz and tea classic
Hong Kong
Zhi ma juan (Black sesame roll)
芝麻捲
Black sesame roll, the glossy jelly-like sheet rolled and cut into segments, is a named Hong Kong dim sum dessert with a distinctive form.
Syunik, Armenia
Zhingyalov Hats
Ժենգյալով հաց
Flatbread stuffed with up to twenty chopped wild herbs and greens, sealed and dry-cooked on a griddle — the signature bread of Artsakh, now made across Armenia.
Chengdu, China
Zhong Dumplings
钟水饺
Pork dumplings served without soup under sweetened soy sauce, red chilli oil and mashed garlic.
China
Zhu za tang (Pig's organ soup)
Zhu za tang is a Teochew soup of pork organs and peppery broth, served from Singapore hawker stalls.
Belarus
Zhur
Жур
Sour soup built on oat or rye flour left to ferment for days, then boiled out with smoked pork ribs and potatoes into something between a broth and a thin porridge.
Hong Kong
Zi baau daan gou (Paper wrapped cake)
紙包蛋糕
Paper-wrapped cake, the small sponge baked in a paper cone in Hong Kong's old bakeries, is a named local bake and a nostalgia item.
Gaza Strip, Palestine
Zibdieh
زبديه
Gazan clay-pot dish of shrimp baked in a stew of olive oil, garlic, hot peppers, and peeled tomatoes, reflecting Gaza's coastal cuisine.
Malawi
Zigege
A popular Malawian street snack of boiled Irish potatoes sliced into thick chips, dipped in a wheat-flour batter tinted with food colouring, and deep-fried until crispy.
Asmara, Eritrea
Zigni
The signature Eritrean stew; beef cubes simmered in a deep red sauce of berbere, tomatoes, tomato paste, onions, and garlic; often finished with lemon juice and coriander; served atop injera with hard-boiled eggs; the most iconic dish of Eritrean cuisine.
Sichuan, China
Zigong Cold Rabbit
冷吃兔
Zigong cold-eaten rabbit, cold rabbit in numbing chilli oil sold by the box, is a named Sichuan city speciality; rabbit is farmed livestock.
Tyrol, Austria
Zillertal Savory Krapfen
Zillertaler Krapfen
Thin rye or rye-wheat dough is folded around potato, Graukäse, Topfen, onion, and chives, then fried in hot fat.
Ethiopia
Zilzil Tibs
ዝልዝል ጥብስ
Long, thin strips of beef pan-fried in niter kibbeh with onions and jalapeños until just charred at the edges. The strip-cut format gives every bite extra crusty surface area — a tibs lover's tibs.
Ticino, Switzerland
Zincarlin
A soft raw-milk cheese peppered and salted, then matured in a cellar for months while being rubbed with white wine every few days.
Malawi
Zitumbuwa
Malawian banana fritters made from ripe bananas, maize flour, sugar, and a little water, shaped into patties and deep-fried until golden; a popular snack and street food.
Cyprus
Zivania
Ζιβανία
Clear grape spirit distilled from the pomace left after winemaking, bottled at high strength and drunk cold with meze.
Tunisia
Zlabia
زلابية
Batter piped into hot oil in lacy loops, fried crisp and dropped straight into honey syrup, sold by weight in Ramadan.
Slovakia
Zlatý Bažant
Pale lager brewed in Hurbanovo since 1969, the best-known Slovak beer brand and the default half-litre nationally.
Syria
Zlebiye
زلابية
Yeasted batter is piped into coils, fried until crisp, and soaked in syrup as a Syrian jalebi-style sweet.
Slovenia
Zlevanka
Zlevanka is a Slovenian baked cake of buckwheat or millet batter, lightly sweetened and cut into squares.
Znojmo, Czech Republic
Znojmo Sauce
Znojemská omáčka
Pickle-and-tomato sauce served over roast beef, a classic of Czech cooking named for Znojmo.
Syria
Znoud el Sit
زنود الست
Filo rolled around ashta cream, deep-fried and dipped in syrup, then dusted with pistachio.
Bhutan
Zoetay
ཟོ་ཏེ།
Datshi left to mature in the east until it turns greenish, sharp and very strongly smelling, then stirred into ezay or eaten in tiny amounts.
United States
Zombie
A potent tiki cocktail of multiple rums, citrus, and fruit juices — invented at Don the Beachcomber.
Iran
Zoolbia Bamieh
زولبیا بامیه
Two fried sweets always sold together: lacy saffron spirals and small ridged fingers, both steeped in syrup.
Burkina Faso
Zoom-Koom
A fermented millet flour drink with tamarind, ginger, and sugar; the name means 'flour water' in Mooré; the traditional welcome and hospitality drink of the Mossi and Dagara peoples.
Switzerland
Zopf
A plaited loaf of white flour, milk and butter, glazed with egg and baked golden, eaten at Sunday breakfast.
Styria, Austria
Zotter Chocolate
Zotter Schokolade
Organic and fair-trade bean-to-bar chocolate from Styria, over 500 varieties, innovative flavors, hand-filled technique, a legendary artisanal chocolate.
Bhutan
Zow Shungo
ཟོ་ཤུང་གོ
Leftover rice fried up with whatever vegetables are left from the previous meal, chilli and cheese.
Polissya, Ukraine
Zrazy
Зрази
Zrazy are Ukrainian formed or rolled meat patties with a savoury filling, browned and served hot.
Poland
Zrazy Zawijane
Polish beef roulades: thin beef slices rolled with bacon, pickles, onions, and mustard, braised until tender. A classic restaurant and home dish, served with kasza or potatoes.
Mauritania
Zrig
Fermented milk beverage made from soured camel, goat, or cow milk mixed with sugar and water; regional variations include millet (Senguetti from Hodh Ech Chargui), chili pepper (Oualata), and orange soda (modern); a refreshing, tangy drink of nomadic origin.
Saudi Arabia
Zubaidi desert truffles
فقع
Zubaidi desert truffles, wild fungi gathered after spring rains in the Arabian desert.
Belarus
Zubrowka
Зуброўка
Rye vodka infused with a blade of bison grass from the Belavezhskaya Pushcha, which turns it pale green and gives it a hay-and-vanilla scent.
South Korea
Zucchini Pancake
호박전
Zucchini slices coated in flour and egg, pan-fried until golden, a delicate and light jeon variety.