Éislek, Luxembourg
Éisleker Ham
Raw ham from the Oesling hills in the north, salted, lightly smoked and air-dried, then sliced thin and served with pickled onions.
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Louisiana, United States
Étouffée
A Louisiana dish of shellfish — usually crawfish — smothered in a roux-thickened, spicy sauce, served over rice.
Colombia
Ñame (Yam)
Ñame
A Panamanian Caribbean yam, boiled or added to soups; a staple side with fried fish on the Colombian coast too.
Patagonia, Argentina
Ñandú
Lean, red meat from the greater rhea (ñandú), a flightless bird of Patagonia and the Chaco. Historically grilled or stewed, now farmed sustainably in the south.
Argentina
Ñoquis
Argentine potato gnocchi, traditionally eaten on the 29th of each month with money under the plate for prosperity. Served with tuco, pesto, or cream sauce.
Argentina
Ñoquis de Ricota
Lighter, creamier gnocchi made with ricotta instead of potato, rolled and boiled. A delicate fresh-pasta option served with tuco or sage butter.
Hanoi, Vietnam
Ô mai (Sugared or Salted Fruit)
Ô mai
O mai, salted-sweet preserved apricots and plums sold from specialist Hang Duong Street shops, is a named Hanoi product bought as itself.
Mongolia
Öröm
Өрөм
Milk simmered and left to cool overnight so a thick clotted skin forms, lifted off in a slab and eaten with bread and sugar.
Denmark
Øllebrød (Danish rye bread porridge)
Øllebrød
Øllebrød (Danish rye bread porridge) is a porridge from Denmark, rooted in local cooking tradition. Distinct from food-ruisleipa.
Trøndelag, Norway
Ørkdalssodd (Orkdal Soup)
Ørkdalssodd
Ørkdalssodd (Orkdal Soup) is a soup from Trøndelag, rooted in local cooking tradition.
Sarajevo, Kosovo
Ćevapi
Sarajevski ćevapi
Small skinless sausages made of minced meat (beef, lamb, pork), grilled and served with flatbread and onions, popular street food.
Bosnia and Herzegovina
Ćufte
Bosnian meatballs of ground beef or lamb mixed with garlic, onion, egg and paprika, simmered in a rich tomato or meat gravy.
Poland
Ćwikła
Polish grated beetroot with horseradish, a tangy, spicy condiment served with meats, especially at Easter. A national staple, earthy and pungent, served cold.
Czech Republic
Česnečka
A Czech garlic soup with crispy bread cubes, cheese, and potatoes, a pub and daily classic
Slovenia
Čompe
A simple Slovenian dish of boiled potatoes topped with pork cracklings (ocvirki) and melted butter or fat, from the Trenta and Soča valley region.
Serbia
Čorba od spanaća
Чорба од спанаћа
Čorba od spanaća is Serbian spinach soup thickened with a white roux and rice.
Czech Republic
Čočka na kyselo
Čok na kyselo
A Czech lentil stew with onions, vinegar, and boiled eggs, a daily and home classic
North Macedonia
Đimirinki
Ѓимиринки
Fried dough strips soaked in syrup or dusted with sugar, made at festivals and family celebrations.
Serbia
Đuveč
Ђувеч
Rice baked slowly with pork or lamb, peppers, tomato, aubergine and paprika until the liquid is gone and the top browns.
Malta
Ġbejna tan-nagħaġ
Ġbejniet tal-bżar
Small round sheep's or goat's cheeselet from Gozo, sold fresh and soft, dried and firm, or rolled in cracked pepper and cured.
Malta
Ħobż biż-żejt
Thick slices of Maltese sourdough rubbed with ripe tomato and olive oil, then piled with tuna, capers, olives, onion and butter beans.
Greece
İmam Bayıldı
Μελιτζάνες ιμάμ
A classic Turkish eggplant dish whose name translates to 'the imam fainted.' Halved eggplants are stuffed with onions, garlic, and tomatoes, then slow-cooked in olive oil until meltingly tender. Served cold or at room temperature as part of the olive-oil dishes category.
Aegean Region, Turkey
İncir uyutması
Incir uyutmasi, milk set inside a fresh fig without any culture, is a singular technique-dessert of the Aegean fig harvest.
Marmara Region, Turkey
İnegöl köfte
A Bursa köfte of lamb and beef, flat and grilled, served with pide.
Turkey
İrmik Helvası
Bayramiç tahin helvası
A traditional dessert made by roasting semolina in butter until golden, then adding sugar syrup and pine nuts. The result is a dense, crumbly, nutty sweet with a deep caramelized flavor. İrmik helvası is often prepared ceremonially for religious memorials and distributed to neighbors.
Bursa, Turkey
İskender Kebab
İskender Kebabı
Slices of döner kebab laid over pieces of pide bread, topped with hot tomato sauce, melted butter, and a side of yogurt. Created in the city of Bursa in the 19th century by a chef named İskender Efendi, it is one of the most beloved kebab dishes in Turkey.
İzmir, Turkey
İzmir Bombası
A round pastry from İzmir filled with rich chocolate ganache, baked until the exterior is golden and slightly crisp. The name 'bomb' refers to its round shape and the explosion of chocolate when bitten into. A popular bakery item and afternoon treat.
Aegean Region, Turkey
İzmir köfte
İzmir meatballs: fried köfte baked in a tomato sauce with potatoes.
Turkey
İç pilav
İç pilav is the Ottoman celebration rice studded with chicken liver, currants and pine nuts — served at weddings, never plain.
Southeastern Anatolia, Turkey
İçli Köfte
Bulgur dumplings shaped into small ovals, filled with spiced minced meat, onions, and walnuts, then either deep-fried until crispy or boiled. A specialty of southeastern Turkey, especially Gaziantep and Şanlıurfa, içli köfte requires skill to make and is served at special gatherings.
Turkey
İşkembe Çorbası
A traditional tripe soup made with beef or lamb stomach, slow-cooked with flour, egg yolks, and garlic vinegar. Thick and creamy, it is famously consumed late at night or as a hangover remedy, often seasoned with garlic vinegar and red pepper flakes.
Poland
Łazanki
Лазанкі
A Polish dish of small, square pasta noodles tossed with cabbage, mushrooms, or poppy seeds. A rustic, home-cooked classic, hearty and savory, a traditional dish, served warm.
Czech Republic
Řízek (Czech Schnitzel)
Řízek
A Czech breaded and fried pork or chicken cutlet, served with potato salad, a Sunday and festive classic.
Poland
Śledź po Grecku
Polish herring 'Greek-style': herring with carrots, onions, and tomato paste in oil, served cold. A tangy, sweet-savory appetizer, a home and bar classic.
Poland
Śledź w Oleju
Polish herring in oil with onions, served cold as an appetizer. A classic bar and home dish, savory and rich, served with bread and vodka.
Poland
Śledź w Śmietanie
Polish herring in sour cream with onions, served cold as an appetizer. A classic bar and home dish, tangy and creamy, served with bread and vodka.