Israel
Bourekas
בורקס
Puff-pastry parcels filled with salty cheese, potato or spinach, sold hot from bakery cases and eaten with a hard-boiled egg and pickles.
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Cyprus
Bourekia
Μπουρέκια
Small fried pastries filled with fresh anari, cinnamon and sugar, dusted with icing sugar while still hot.
Greece
Bourou-bourou
Μπουρουνπούρου
A Corfu soup of pasta and chicken in a sharp egg-lemon avgolemono broth, thickened with grated cheese, traditional at Christmas.
Occitanie, France
Bourride
Bourride is a Mediterranean fish stew, commonly monkfish, finished with an aioli-thickened broth and served warm.
Auvergne-Rhône-Alpes, France
Bourriol
Bourriol is an Auvergne savory pancake made from buckwheat batter, often served with a hearty filling.
France
Bourriquette
Bourriquette is a rustic French soup of sorrel or greens, potatoes, and cream, with a softly tangy broth.
Seychelles
Bourzwa Griye
Pwason Griye
Grilled red snapper — the workhorse of Seychelles seafood; whole fish grilled over coconut husk coals, seasoned with Creole spices; the flesh is firm enough to hold a charcoal grill, flavourful enough to carry a rougay sauce; fishermen blow a conch shell when they've just landed fish.
Vaud, Switzerland
Boutefas
A large, thick pork sausage from Vaud, stuffed with pork, bacon, liver and spices, boiled or poached and served at celebrations.
Ionian Islands, Greece
Boutridia
Μπουτιδιά
A Corfu stew of beef braised slowly with tomatoes, garlic and cinnamon, served over thick pasta at family tables.
The Gambia
Bouye
Buy
Baobab fruit pulp soaked, strained and blended with milk and sugar into a thick, tart white drink.
Seychelles
Bouyon Blan
Thick soup made with whitefish, loffa (ridge gourd), and bilenbi (bilimbi), a cucumber-like fruit grown across the islands; related to French bouillabaisse; the closest thing Seychelles has to a national soup; eaten nearly every day by Seychellois; one of many kinds of bouyons in Creole cuisine.
Seychelles
Bouyon Bred
Fish soup made with leafy greens (bred), related to French bouillabaisse; a lighter bouyon variant; the greens give a fresh, earthy flavour to the fish broth; a comforting everyday Seychellois soup served with rice.
Haiti
Bouyon Haïtien
Bouyon
Saturday soup of beef, dumplings, yam, malanga, plantain and greens in a heavily seasoned broth, cooked in one pot all morning.
Greece
Bouyourdi
Μπουγιουρντί
Baked feta and hot peppers; a classic shareable meze.
Tunisia
Bouza
بوزة
Thick sorghum or hazelnut cream cooked with milk and served cold in a glass with crushed nuts — sold from dedicated shops in winter.
Algeria
Bouzelouf
بوزلوف
Sheep's head singed over flame to remove the wool, then boiled with cumin and served in pieces with the tongue and brain.
Slovenia
Bovški Sir
Sheep's milk cheese from the Bovec basin in the upper Soča, aged at least sixty days into a dense, sharp, slightly piquant wheel.
Ireland
Boxty
Bacstaí
A traditional Irish potato pancake with grated raw potatoes and flour, fried golden, a regional and daily classic.
Paramaribo, Suriname
Boyo
Grated cassava and coconut baked with sugar, butter, raisins and rum into a dense, sticky, almost pudding-like cake.
İzmir, Turkey
Boyoz
An İzmir pastry: flaky, dense and faintly sweet, made with sesame or tahini.
Prizren, Albania
Boza
Боза
A thick, tangy, and slightly sweet fermented drink made from millet, wheat, or bulgur. With ancient roots in Central Asia, boza is traditionally consumed in winter, sold by street vendors whose calls echo through neighborhoods at night. It is topped with cinnamon and roasted chickpeas (leblebi) and has a low alcohol content of about one percent.
Azerbaijan
Bozartma
Lamb or chicken stewed with onion, tomato and potato in a covered pot until the sauce reduces around the meat.
Armenia
Bozbash
Bozbaş
Lamb on the bone boiled with chickpeas, chestnuts and sour plums into a clear, faintly sour broth served with the meat still in it.
Ethiopia
Bozen Shiro Wat
ቦዘነ ሽሮ ወጥ
A 'fancier' version of shiro made by adding tender pieces of beef to the chickpea-flour stew. The word bozena playfully means 'lazy' — a one-pot wonder that delivers maximum flavor with minimal effort.
Liège, Belgium
Boûkète
Boûkète is a thin Liège buckwheat pancake, a savoury-sweet local griddle preparation.
Piedmont, Italy
Bra
Piedmont PDO hard/aged cow cheese.
South Africa
Braai
The centrepiece meal of a South African wood-fire gathering: platters of boerewors, lamb chops, steaks and chicken grilled over coals and eaten off the fire with pap, chakalaka and garlic bread
South Africa
Braaibroodjie
A South African braaied sandwich of cheese, tomato, and onion, toasted on the coals. A braai staple, crispy and gooey, a national and comfort classic, a braai side and snack, a beloved and simple treat, a grilled sandwich.
North Brabant, Netherlands
Brabant Sausage Roll
Brabants worstenbroodje
A Brabant sausage roll wraps seasoned minced pork in soft yeasted bread and is baked as a compact regional snack.
North Brabant, Netherlands
Brabant Sugar Waffle
Brabantse suikerwafel
A soft Brabant yeast waffle with a caramelised sugar crust and tender interior.
Italy
Braciole messinesi
In Messina, Braciole messinesi are thin beef rolls filled with breadcrumbs, cheese, pine nuts, and herbs.
Campania, Italy
Braciole Napoletane
Neapolitan beef rolls stuffed with pine nuts, raisins, pecorino, and garlic, slow-simmered in Sunday ragù. Eaten with the ragù or as a secondo.
Florence, Italy
Braciole rifatte
In Italy, Braciole rifatte are meat rolls reheated in a savoury sauce until tender and deeply seasoned.
Tuscany, Italy
Braciole ubriache (Pork Cutlets in Wine)
In Tuscany, Braciole ubriache are pork cutlets cooked in red wine with garlic and herbs.
Algeria
Bradj
برادج
Semolina diamonds filled with a date paste scented with cinnamon and orange blossom, cooked on a griddle.
Romania
Braga
A thick, faintly sour fermented drink of millet or maize flour, sold from carts and a handful of surviving shops.