Zug, Switzerland
Zug Kirsch
Zuger Kirsch
A clear cherry brandy from Zug, distilled from local cherries and aged in glass, with a clean, intense cherry aroma and a warming finish.
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Zug, Switzerland
Zuger Kirschtorte
A layer cake of sponge, buttercream and meringue nuts soaked in Zuger Kirsch, from Zug, the canton famous for its cherry brandy.
Flanders, Belgium
Zult
Flemish head cheese of pork and veal set in gelatin with vinegar and spices.
Libya
Zumeeta
Roasted barley flour mixed with sugar and olive oil or water into a dense, sweet, sandy paste eaten with dates.
Sendai, Japan
Zunda mochi
ずんだ餅
Zunda mochi, mochi under a bright green paste of mashed young edamame, is Sendai's defining sweet and a named regional omiyage.
Maharashtra, India
Zunka
झुणका
A Maharashtrian dish of gram flour cooked with spices into a thick, dry porridge. Served with bhakri.
Maharashtra, India
Zunka Bhakri
झुणका भाकरी
The classic Maharashtrian meal of zunka and jowar bhakri. It is simple, nutritious, and rural.
Poland
Zupa Chłopska
'Peasant's soup': a rustic Polish soup of smoked pork, potatoes, carrots, and leeks in a hearty broth. A filling, savory countryside soup, served with bread.
Poland
Zupa Dziadowska
'Beggar's soup': a rustic highland soup of whatever vegetables and grains are at hand, simmered with meat or mushrooms. A poor-man's dish, hearty and simple.
Poland
Zupa Grzybowa
Polish mushroom soup of dried forest mushrooms (porcini), cream, and noodles, earthy and aromatic. A Christmas Eve and autumn classic, rich and savory.
Poland
Zupa Migdalowa
Christmas almond soup.
Poland
Zupa Ogórkowa
Polish sour cucumber soup made with pickled cucumbers (ogórki kiszone), potatoes, and carrots in a meat broth. Tangy, hearty, and savory, a winter staple.
Poland
Zupa Pomidorowa
Polish tomato soup, made from tomato paste or fresh tomatoes with a meat broth base, served with rice or noodles. A childhood and home-cooked classic, creamy and tangy.
Poland
Zupa Szczawiowa
Sorrel soup.
Emilia-Romagna, Italy
Zuppa Inglese
Emilian trifle of savoiardi soaked in Alchermes liqueur, layered with vanilla and chocolate crema pasticciera. Despite the name, it is Italian.
Hadhramaut, Yemen
Zurbiyan
Lamb and rice layered with saffron, yogurt and fried onion and steamed together until the rice takes the colour in patches.
Zurich, Switzerland
Zurich-Style Veal
Zürcher Geschnetzeltes
Strips of veal and often kidney sautéed fast and finished with cream, white wine and mushrooms, served over rösti.
Algeria
Zviti
زويتي
Barley or wheat semolina cooked into a thick paste with olive oil and a fiery dried-chilli sauce poured over the top.
Cape Verde
Zé de Lino Octopus Stew
Polvo a modo Zé de Lino
A specific Cape Verdean octopus preparation named after its creator, cooked with local seasonings and vegetables.
Kansai, Japan
Zōni
雑煮
New Year's soup with mochi rice cakes, varying dramatically by region (clear Kanto vs miso Kansai).
Luxembourg
Äppelklatzen
A whole cored apple filled with sugar and cinnamon, wrapped in pastry and baked until the fruit steams itself soft inside.
Åland Islands
Åland Apple Cider
Åländsk äppelcider
Non-alcoholic and alcoholic apple ciders produced from local Åland apples; Peders Aplagård on Kökar island manufactures 'monastery cider' and other special brews; a flagship Åland beverage made from the island's famous apples.
Åland Islands
Åland Asparagus
Åländsk sparris
Fresh asparagus from Åland; 25% of asparagus grown in Finland comes from Åland; season is short and celebrated during 'Sparrisrundan' (Asparagus Round) as part of Åland Grönskar spring festival; a celebrated spring luxury.
Åland Islands
Åland Black Bread
Svartbröd
Dark brown bread from Åland, made with finely ground malt, intensely colored and dense with sweet malt flavor.
Åland Islands
Åland Distillery Gin
Åland's first distillery's dry gin (46.4% ABV); small-batch copper pot distilled with 10 botanicals blending Åland handpicked herbs with exotic spices; new sustainable bottle design inspired by Åland's maritime history; a flagship Åland craft spirit.
Åland Islands
Åland Fish Soup
Åländsk fisksoppa
Rich, creamy soup made with fresh Baltic fish (perch, pike, or salmon), potatoes, carrots, leeks, onions, cream, and dill; a traditional hearty soup perfect with black bread;.
Åland Islands
Åland Pancake
Ålandin pannukakku
Traditional Åland pancake, often made with leftover porridge, served with plum jam, a regional island specialty.
Denmark
Æbleflæsk
A traditional Danish dish of fried pork belly with apples, thyme, and sugar, served on rugbrød. A Funen and regional specialty, a pre-Christmas buffet classic, sweet-savory and rustic, a national and home dish, a traditional and hearty dish.
Jutland, Denmark
Æbleskiver
A Danish round, spherical pancake ball, fried in a special pan and served with sugar and jam, a Christmas and market classic
Turkey
Çerkez Tavuğu
A meze of shredded chicken mixed with a thick sauce of ground walnuts, bread crumbs, garlic, and red pepper. Originating from the Circassian community in Turkey, it is served cold and is a fixture at meze tables and special occasions.
Turkey
Çiğ börek
A Crimean-Tatar fried pastry of thin dough around minced meat.
Southeastern Anatolia, Turkey
Çiğ Köfte
Չի քյուֆթա
A spicy mixture of fine bulgur, tomato paste, onion, parsley, and red pepper flakes, traditionally kneaded with raw meat until it binds into small oval shapes. Modern versions are entirely vegetarian, using the same spices and bulgur without meat. Originating in eastern Turkey, it is now a popular street snack nationwide, served wrapped in lettuce with lemon.
Turkey
Çoban salatası
Finely diced tomato, cucumber, green pepper and onion tossed with olive oil and lemon — the unwritten default salad beside every kebab plate in Turkey, always chopped small and never lettuce-based.
Aegean Region, Turkey
Çökertme kebabı
Cokertme kebabi, meat over straw-cut fried potatoes and garlic yoghurt, is a named Bodrum-peninsula dish.
Aegean Region, Turkey
Çöp şiş
Cop sis, the tiny offcut skewers of Selcuk and Germencik eaten by the dozen wrapped in flatbread, is a named local institution rather than a size variant.
Turkey
Çılbır
Poached eggs served over garlic yogurt, topped with a drizzle of sizzling melted butter infused with red pepper flakes. A dish with Ottoman palace origins, çılbır has been enjoyed for centuries and is now a popular breakfast and brunch item across Turkey.