Main

Achma

A baked layered cheese and sheet pasta casserole, similar to lasagna

Side, Snack, Appetizer

Ajika

Ajika or adjika (abkhazian: аџьыка, georgian: აჯიკა) is a georgian-abkhazian hot, spicy, but subtly flavored dip, often used to flavor food. in 2018, the technology of ajika was inscribed on the intangible cultural heritage of georgia list.the name derives from the abkhaz word аџьыка "salt". the abkhazian variant of ajika is based on a boiled preparation of hot red peppers, garlic, herbs, and spices such as coriander, dill, blue fenugreek (only found in mountain regions such as the alps or the caucasus), salt, and walnut. a dry form of ajika exists that looks like small red clumps mixed with a looser version of the spice mixture. home-made ajika is available from many market stalls in the caucasus and in the krasnodar krai of russia. tomatoes are not an ingredient of traditional ajika, though different versions of ajika, sometimes having tomatoes or tomato paste as an ingredient, are produced on a commercial scale and sold in supermarkets in russia and ukraine. common varieties of ajika resemble italian red pesto in appearance and consistency. though it is usually red, green ajika is also made with unripe peppers.

Main

Ak sorpa

Mutton soup with kumis or cow's milk

Dessert, Sweet

Apple pie

An apple pie is a pie in which the principal filling ingredient is apples. the earliest printed recipe is from england. apple pie is often served with whipped cream, ice cream ("apple pie à la mode"), or cheddar cheese. it is generally double-crusted, with pastry both above and below the filling; the upper crust may be solid or latticed (woven of crosswise strips). the bottom crust may be baked separately ("blind") to prevent it from getting soggy. deep-dish apple pie often has a top crust only. tarte tatin is baked with the crust on top, but served with it on the bottom. apple pie is an unofficial symbol of the united states and one of its signature comfort foods.

Drink

Arabica coffee

Coffea arabica (), also known as the arabic coffee, is a species of flowering plant in the coffee and madder family rubiaceae. it is believed to be the first species of coffee to have been cultivated, and is currently the dominant cultivar, representing about 60% of global production. coffee produced from the (less acidic, more bitter, and more highly caffeinated) robusta bean (c. canephora) makes up most of the remaining coffee production. arabica coffee originates from ethiopia and was first cultivated in yemen, and documented by the 12th century. coffea arabica is called ‏بُنّ‎ (būnn) in arabic, borrowed from the oromo "buna".

Main

Ashlyam fu

A spicy cold soup made with noodles, eggs, vegetables, spices

Side, Snack, Appetizer

Aspic

Aspic or meat jelly () is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. these often include pieces of meat, seafood, vegetable, or eggs. aspic is also sometimes referred to as aspic gelée or aspic jelly. in its simplest form, aspic is essentially a gelatinous version of conventional soup.

Side, Snack, Appetizer

Au jus

Au jus (french: [o ʒy]) is a french culinary term meaning "with juice". it refers to meat dishes prepared or served together with a light broth or gravy, made from the fluids secreted by the meat as it is cooked. in french cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb. in american cuisine, the term is mostly used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

Drink

Ayran

Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage of yogurt and water popular across western asia, central asia, south asia, southeastern europe, north asia and eastern europe. the principal ingredients are yogurt, water and salt. herbs such as mint may be optionally added. some varieties are carbonated.

Drink

B-52

The b-52 (also b52 or bifi or bifty) cocktail is a layered shot composed of a coffee liqueur (kahlúa), an irish cream (baileys irish cream), and a grand marnier (in later versions replaced with triple sec or cointreau). when prepared properly, the ingredients separate into three distinctly visible layers (due to their relative densities).

Dessert, Sweet

Baklava

Baklava (, or ; ottoman turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. it was one of the most popular sweet pastries of ottoman cuisine.the pre-ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of turkish, iranian and arab cuisines, and other countries of the levant and maghreb, along with the south caucasus, balkans, and central asia.

Side, Snack, Appetizer

Baklazhannaya ikra

Roasted eggplant spread or dip, serve with toast, bread, vegetables

Side, Snack, Appetizer

Baranki

A type of bagel, many different flavors, for example, plain, sweet, vanilla, lemon, almond, saffron, poppy, mustard, serve with tea

Side, Snack, Appetizer

Baursak

Boortsog or bawïrsaq (bashkir: бауырһаҡ, kazakh: бауырсақ; baýyrsaq [bɑwərˈsɑq], kyrgyz: боорсок [boːrˈsoq], mongolian: боорцог [ˈpɔːrtsʰəɡ], uzbek: boʻgʻirsoq [bɒʁɨrˈsɒq], turkish: pişi, bişi, tuzlu lokma, halka, turkmen: pişme) is a type of fried dough food found in the cuisines of central asia, idel-ural, mongolia and the middle east. it is shaped into either triangles or sometimes spheres. the dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and fat. tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. boortsog is often eaten as a dessert, with sugar, butter, jam, or honey. they may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. mongolians and turkic peoples sometimes dip boortsog in tea. in central asia, baursaki are often eaten alongside chorba.uštipci (serbian cyrillic: уштипци, pronounced [uʃtɪpt͡sɪ]) are doughnut-like fried dough balls popular in bosnia and herzegovina, croatia, macedonia, serbia, especially in vojvodina, srem district and slovenia where they are known as "miške".

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

Main

Beef stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is an originally russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). from its origins in mid-19th-century russia, it has become popular around the world, with considerable variation from the original recipe. mushrooms are common in many variants.

Main

Belyash

Peremech (tatar: пәрәмәч / pərəməç / pärämäç; bashkir: бәрәмес, tr. beremes; russian: беляш, tr. belyash) is an individual-sized fried dough pastry common for volga tatar and bashkir cuisines. it is made from unleavened or leavened dough and usually filled with ground meat and chopped onion. originally, finely chopped pre-cooked meat was used as a filling, but later raw ground meat became more common. alternatively, peremech can be filled with potato or quark.peremech is usually shaped into a flattened sphere with a circular "window" in the middle. in contrast to doughnuts, the hole does not go all the way through, but is only made at the top, such that the filling is visible in the middle. the shape is thus somewhat similar to russian vatrushka. however, dough neatly kneaded around the hole gives the classical peremech its distinctive shape.peremech is traditionally served with broth, qatiq (yogurt) or ayran.nowadays, the meat-filled version is popular throughout russia and other post-soviet countries where it is usually referred to as belyash (russian: беляш, pl. беляши, belyashi). this word appeared in russian in the second half of the 20th century and possibly derives from another tatar word, bəleş, which denotes a baked full-size pie with meat and potato filling. modern variants of belyashi can also be made without a hole in the top. along with pirozhki and chiburekki, belyashi are a common street food in the region. in finland the pastry is known as "pärämätsi" & first appeared in 1960s in tampere.

Main

Beshbarmak

Beshbarmak (kyrgyz: бешбармак, "five finger") is a dish from central asian cuisine. it is also known as naryn in xinjiang, uzbekistan, kyrgyzstan and kazakhstan, as turama or dograma in karakalpakstan, north caucasus and turkmenistan, as kullama in bashkortostan and tatarstan. it is a national dish of kyrgyzstan and kazakhstan.the term beshbarmak means "five fingers" because nomads traditionally eat this dish with their hands. beshbarmak is usually made from finely chopped boiled meat, mixed with dough (typically egg noodles) and chyk, an onion sauce. it is typically served on large communal platters, shared between several people, after shorpo, which is a first course of mutton broth served in bowls called kese. it is also followed by a broth called ak-serke (shorpo mixed with kymyz or ayran), which is thought to help with settling the stomach. festive beshbarmak can be cooked together with kazy and chuchuk.

Dessert, Sweet

Biskvit

Sponge cake

Side, Snack, Appetizer

Black bread

Rye bread is a type of bread made with various proportions of flour from rye grain. it can be light or dark in color, depending on the type of flour used and the addition of coloring agents, and is typically denser than bread made from wheat flour. compared to white bread, it is higher in fiber, darker in color, and stronger in flavor. rye bread was considered a staple through the middle ages. many different types of rye grain have come from north-central, western, and eastern european countries such as iceland, germany, austria, denmark, sweden, norway, finland, estonia, latvia, lithuania, poland, belarus, ukraine, russia, the netherlands, belgium, france, and the czech republic and is also a specialty in the canton of valais in switzerland. around 500 ad, the germanic tribe of saxons settled in britain and introduced rye, which was well-suited to its temperate climates.

Drink

Black tea

Black tea, also translated to red tea in various east asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. black tea is generally stronger in flavour than other teas. all five types are made from leaves of the shrub (or small tree) camellia sinensis, though camellia taliensis is also rarely used.two principal varieties of the species are used – the small-leaved chinese variety plant (c. sinensis var. sinensis), used for most other types of teas, and the large-leaved assamese plant (c. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. first originating in china, the beverage's name there is hong cha (chinese: 紅茶, "red tea") due to the color of the oxidized leaves when processed appropriately. today, the drink is widespread throughout east and southeast asia, both in consumption and harvesting, including in indonesia, japan, korea and singapore. similar variants are also available in south asian countries. while green tea usually loses its flavour within a year, black tea retains its flavour for several years. for this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in mongolia, tibet and siberia well into the 19th century.

Side, Snack, Appetizer

Bliny

A blini (sometimes spelled bliny) (russian: блины pl., diminutive: блинчики, blinchiki, dialectal, diminutive: млинчики, mlynchiki) or, sometimes, blin (more accurate as a single form of the noun), is a russian pancake traditionally made from wheat or (more rarely) buckwheat flour and served with smetana, tvorog, butter, caviar and other garnishes. blini are among the most popular and most-eaten dishes in russia. in the west, the term blini traditionally refers to small (2-4 inches in diameter) savory pancakes made with leavened batter. in modern russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini and were much more common historically.some english dictionaries record usage of the forms blin as singular and blini or bliny as plural, which correspond to the originally russian forms, but other dictionaries consider this usage so rare in english that they do not mention blin at all and only record the widespread modern regular usage of blini for the singular and blinis for the plural. some cookbooks and restaurants use blin and blintchick as in russian to refer to crêpes. blintzes are an offshoot (an evolved or variant form) of blini. they are thin pancakes usually made of wheat flour (not buckwheat), folded to form a casing (as for cheese or fruit) and then sautéed or baked.

Side, Snack, Appetizer

Bolognese Sauce

Bolognese sauce (uk: , us: ; known in italian as ragù alla bolognese, pronounced [raˈɡu alla boloɲˈɲeːse, -eːze], ragù bolognese, or simply ragù) is a meat-based sauce in italian cuisine, typical of the city of bologna. it is customarily used to dress tagliatelle al ragù and to prepare lasagne alla bolognese. genuine ragù alla bolognese is a slowly cooked meat-based sauce, and its preparation involves several techniques, including sweating, sautéing and braising. ingredients include a characteristic soffritto of onion, celery and carrot, different types of minced or finely chopped beef, often alongside small amounts of fatty pork. white wine, milk, and a small amount of tomato paste or tomatoes are added, and the dish is then gently simmered at length to produce a thick sauce. outside italy, the phrase "bolognese sauce" is often used to refer to a tomato-based sauce to which minced meat has been added; such sauces typically bear little resemblance to the italian ragù alla bolognese, being more similar in fact to the ragù alla napoletana from the tomato-rich south of the country. although in italy ragù alla bolognese is not used with spaghetti (but rather with flat pasta, like tagliatelle), so-called "spaghetti bolognese" has become a popular dish in many other parts of the world.

Dessert, Sweet

Boortsog

Boortsog or bawïrsaq (bashkir: бауырһаҡ, kazakh: бауырсақ; baýyrsaq [bɑwərˈsɑq], kyrgyz: боорсок [boːrˈsoq], mongolian: боорцог [ˈpɔːrtsʰəɡ], uzbek: boʻgʻirsoq [bɒʁɨrˈsɒq], turkish: pişi, bişi, tuzlu lokma, halka, turkmen: pişme) is a type of fried dough food found in the cuisines of central asia, idel-ural, mongolia and the middle east. it is shaped into either triangles or sometimes spheres. the dough consists of flour, yeast, milk, eggs, butter, salt, sugar, and fat. tajik boortsog are often decorated with a criss-cross pattern by pressing the bottom of a small strainer on the dough before it is fried. boortsog is often eaten as a dessert, with sugar, butter, jam, or honey. they may be thought of as cookies or biscuits, and since they are fried, they are sometimes compared to doughnuts. mongolians and turkic peoples sometimes dip boortsog in tea. in central asia, baursaki are often eaten alongside chorba.uštipci (serbian cyrillic: уштипци, pronounced [uʃtɪpt͡sɪ]) are doughnut-like fried dough balls popular in bosnia and herzegovina, croatia, macedonia, serbia, especially in vojvodina, srem district and slovenia where they are known as "miške".

Main

Borscht

Borscht (english: (listen)) is a sour soup common in eastern europe and northern asia. in english, the word "borscht" is most often associated with the soup's variant of ukrainian origin, made with red beetroots as one of the main ingredients, which give the dish its distinctive red color. the same name, however, is also used for a wide selection of sour-tasting soups without beetroots, such as sorrel-based green borscht, rye-based white borscht, and cabbage borscht. borscht derives from an ancient soup originally cooked from pickled stems, leaves and umbels of common hogweed (heracleum sphondylium), a herbaceous plant growing in damp meadows, which lent the dish its slavic name. with time, it evolved into a diverse array of tart soups, among which the ukrainian beet-based red borscht has become the most popular. it is typically made by combining meat or bone stock with sautéed vegetables, which – as well as beetroots – usually include cabbage, carrots, onions, potatoes, and tomatoes. depending on the recipe, borscht may include meat or fish, or be purely vegetarian; it may be served either hot or cold, and it may range from a hearty one-pot meal to a clear broth or a smooth drink. it is often served with smetana or sour cream, hard-boiled eggs or potatoes, but there exists an ample choice of more involved garnishes and side dishes, such as uszka or pampushky, that can be served with the soup. its popularity has spread throughout eastern europe and – by way of migration away from the russian empire – to other continents. in north america, borscht is often linked with either jews or mennonites, the groups who first brought it there from europe. several ethnic groups claim borscht, in its various local guises, as their own national dish consumed as part of ritual meals within eastern orthodox, greek catholic, roman catholic, and jewish religious traditions. in 2022, the united nations educational, scientific, and cultural organization (unesco) announced that it had placed borscht on the list of intangible cultural heritage in need of urgent safeguarding due to the risk that russia's invasion posed to the soup's status as an element of ukraine's cultural heritage. the new status means ukraine could now apply for special funds to finance projects promoting and protecting the dish.

Side, Snack, Appetizer

Bublik

Bublik (also booblik or bublyk; russian: бублик, tr. búblik, plural: bubliki; ukrainian: бублик, romanized: búblyk) is a traditional eastern european bread roll. it is a ring of yeast-leavened wheat dough, that has been boiled in water for a short time before baking.

Side, Snack, Appetizer

Buterbrod

Open-faced sandwich

Side, Snack, Appetizer

Buzhenina

Herb-roasted pork, commonly served cold as an appetizer

Side, Snack, Appetizer

Caesar salad

A caesar salad (also spelled cesar and cesare) is a green salad of romaine lettuce and croutons dressed with lemon juice (or lime juice), olive oil, egg, worcestershire sauce, anchovies, garlic, dijon mustard, parmesan cheese, and black pepper. in its original form, this salad was prepared and served tableside.

Dessert, Sweet

Çäkçäk

Çäkçäk (pronounced [ɕækˈɕæk], yañalif: cəkcək, tatar cyrillic: чәкчәк or чәк-чәк, çäk-çäk; tajik: чақчақ, chaqchaq; kyrgyz: чак-чак; uzbek: chak-chak; russian: чак-чак, chak-chak; bashkir: сәк-сәк, säk-säk, kazakh "шек-шек" (shek-shek)), frequently anglicized as chak-chak , is a tatar sweet. it is particularly popular in tatarstan and bashkortostan, and is recognized as tatarstan's national sweet in russia. çäkçäk is made from unleavened dough cut and rolled into hazelnut-sized balls, which are then deep-fried in oil. optionally hazelnuts or dried fruits are added to the mixture. the fried balls are stacked in a mound in a special mold and drenched with hot honey. after cooling and hardening, çäkçäk may be optionally decorated with hazelnuts and dried fruits. traditional wedding çäkçäk is of bigger size and is often covered with candies and dragées. the biggest çäkçäk (1,000 kg) was prepared on 29 august 2005 during kazan's millennium celebration.

Dessert, Sweet

Cake

Кекс (англ. cake, мн. ч. cakes) — кондитерское изделие, выпекаемое из масляного бисквитного или дрожжевого теста.

Main

Camel

A camel (from: latin: camelus and greek: κάμηλος (kamēlos) from semitic: gāmāl.) is an even-toed ungulate in the genus camelus that bears distinctive fatty deposits known as "humps" on its back. camels have long been domesticated and, as livestock, they provide food (milk and meat) and textiles (fiber and felt from hair). camels are working animals especially suited to their desert habitat and are a vital means of transport for passengers and cargo. there are three surviving species of camel. the one-humped dromedary makes up 94% of the world's camel population, and the two-humped bactrian camel makes up 6%. the wild bactrian camel is a separate species and is now critically endangered. the word camel is also used informally in a wider sense, where the more correct term is "camelid", to include all seven species of the family camelidae: the true camels (the above three species), along with the "new world" camelids: the llama, the alpaca, the guanaco, and the vicuña, which belong to the separate tribe lamini camelids originated in north america during the eocene, with the ancestor of modern camels, paracamelus, migrating across the bering land bridge into asia during the late miocene, around 6 million years ago.

Drink

Cappuccino

A cappuccino ( (listen); italian pronunciation: [kapputˈtʃiːno]; italian plural: cappuccini) is an espresso-based coffee drink that originated in austria with later development taking place in italy, and is prepared with steamed milk foam (microfoam).variations of the drink involve the use of cream instead of milk, using non-dairy milk substitutes and flavoring with cinnamon or chocolate powder. it is typically smaller in volume than a caffè latte, with a thicker layer of microfoam.the name comes from the capuchin friars, referring to the colour of their habits, and in this context referring to the colour of the beverage when milk is added in small portion to dark, brewed coffee (today mostly espresso). the physical appearance of a modern cappuccino with espresso créma and steamed milk is a result of a long evolution of the drink. the viennese bestowed the name "kapuziner", possibly in the 18th century, on a version that included whipped cream and spices of unknown origin. the italian cappuccino was unknown outside italy until the 1930s, and seems to be born out of viennese-style cafés in trieste and other italian areas in austria-hungary through the kapuziner coffee in the early 20th century. the drink spread from trieste, the main coffee port in central europe, throughout italy, especially after world war i and later worldwide, and can be found at a number of establishments.

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Main

Chakhokhbili

Chakhokhbili (georgian: ჩახოხბილი) is a traditional georgian dish of stewed chicken, tomato with fresh herbs. its name comes from the georgian word ხოხობი (khokhobi) which means pheasant.

Drink

Champagne

Champagne (, french: [ʃɑ̃paɲ]) is a sparkling wine originated and produced in the champagne wine region of france under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. the grapes pinot noir, pinot meunier, and chardonnay are used to produce almost all champagne, but small amounts of pinot blanc, pinot gris (called fromenteau in champagne), arbane, and petit meslier are vinified as well. champagne became associated with royalty in the 17th, 18th, and 19th centuries. the leading manufacturers made efforts to associate their champagnes with nobility and royalty through advertising and packaging, which led to its popularity among the emerging middle class.

Drink

Champansky

Champagne (, french: [ʃɑ̃paɲ]) is a sparkling wine originated and produced in the champagne wine region of france under the rules of the appellation, that demand specific vineyard practices, sourcing of grapes exclusively from designated places within it, specific grape-pressing methods and secondary fermentation of the wine in the bottle to cause carbonation. the grapes pinot noir, pinot meunier, and chardonnay are used to produce almost all champagne, but small amounts of pinot blanc, pinot gris (called fromenteau in champagne), arbane, and petit meslier are vinified as well. champagne became associated with royalty in the 17th, 18th, and 19th centuries. the leading manufacturers made efforts to associate their champagnes with nobility and royalty through advertising and packaging, which led to its popularity among the emerging middle class.

Dessert, Sweet

Charlotte Russe cake

A charlotte is a type of dessert or trifle that can be served hot or cold. it is also referred to as an "icebox cake". bread, sponge cake or biscuits/cookies are used to line a mold, which is then filled with a fruit puree or custard. it can also be made using layers of breadcrumbs. the variant charlotte russe uses a mold lined with ladyfingers and filled with bavarian cream. classically, stale bread dipped in butter was used as the lining, but sponge cake or ladyfingers may be used today. the filling may be covered with a thin layer of similarly flavoured gelatin.

Main

Chebureki

Chebureki is a deep-fried turnover with a filling of ground or minced meat and onions. it is made with a single round piece of dough folded over the filling in a crescent shape.chebureki is a national dish of crimean tatar cuisine. they are popular as snack and street food throughout the caucasus, central asia, russia, lithuania, latvia, estonia, ukraine, eastern europe, as well as with the crimean tatar diasporas in turkey and romania.

Side, Snack, Appetizer

Chechil

Chechil (armenian: չեչիլ) or chechili (georgian: ჩეჩილი) is a brined string cheese, popular in armenia and georgia. it has a consistency approximating that of mozzarella or sulguni and is produced in the form of dense strings, rolled up in a figure eight of thick braid-shaped ropes. chechil is a smoked, braided, salty, string-cheese beer snack that is enjoyed by beer drinkers and enthusiasts across the globe. chechil is made from pasteurized cow milk and is low in fat. its taste is salty, very chewy, and with a smoky flavor to it. its consistency is firm and smooth.chechil is one of the cheeses produced in the armenian highlands and is also called husats or tel. it is a kneaded or pulled cheese, and the art of the cheese-maker is in stretching it thin so that it yields a "chicken-breast texture". the cheese is often sold braided in thick ropes. curd is given a hot whey bath, then kneaded and stretched to the desirable, pliable consistency. in the western world, chechil panir is often called armenian string cheese. armenian refugees who settled in syria after the armenian genocide of 1915 introduced it in the country. in turkey, checil is called çeçil or tel peyniri, and is widely popular being specifically produced in erzurum and in ardahan. in russia, it is very popular as a pairing to beer in bars. it is also popular in central asia and eastern europe. chechil is also produced in the usa under the name chechil, rather than chechili. in the uk, meskhuri chechili is a "protected geographical indication" by agreement between the uk and georgian governments.chechil is matured in brine and often smoked before consumption. it is sometimes mixed with farmer cheese or various hard cheeses, and is stored in jars or wine skins. nutrient content: fat — 5–10% water — 58–60% salt — 4–8%because of its low fat content, chechil is often considered and used as diet food.

Main

Chicken tabaka

Chicken tabaka (georgian: წიწილა ტაბაკა tsitsila tabaka) or chicken tapaka (georgian: წიწილა ტაფაკა tsitsila tapaka) is a traditional georgian dish of a pan-fried chicken which is also popular in other caucasian cuisines. it also became a common restaurant dish in the soviet cuisine and is found nowadays in many restaurants throughout eastern europe and central asia.the chicken is fried in a traditional frying pan called tapa (georgian: ტაფა). for frying thoroughly, the chicken is flattened out on the pan and pressed by a weight. in modern cookery, special pan sets with a heavy cover or with a screw press are often used. chicken tabaka is often seasoned with garlic or dressed with traditional georgian sauces, such as bazhe, satsivi or tkemali.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Main

Chorba

Chorba from arabic (شوربه) from the word chareb (شرب, drinked) or shorba is a broad class of stews or rich soups found in national cuisines across the middle east, algeria, central europe, eastern europe, central asia, middle east, balkans and the indian subcontinent. it is often prepared with added ingredients but served alone as a broth or with bread.

Side, Snack, Appetizer

Chrain

Chrain (czech: křen; slovak: chren; german: meerrettich or kren; polish: chrzan; romanian: hrean; russian: хрен, romanized: khren; ukrainian: хрiн, romanized: khrin; yiddish: כריין, romanized: khreyn; hebrew: חזרת, romanized: khazeret; meaning "horseradish" in all these languages) is a spicy paste made of grated horseradish. it is a common condiment for meat and fish dishes in eastern and central european cuisines (slovene, northern croatian, belarusian, czech, slovak, german (especially bavarian), polish, romanian, latvian, lithuanian, russian, ukrainian and ashkenazi jewish cuisine). chrain comes from yiddish כריין, which is in turn a loanword from slavic languages.there are two common forms of chrain in the slavic and ashkenazi jewish cuisines. white chrain consists of grated horseradish and vinegar, and sometimes sugar and salt, while red chrain includes the addition of beetroot. these types of chrain are distinct from other horseradish-based condiments in that they are pareve (contain no dairy products), making it acceptable at both meat and dairy meals according to jewish dietary law. in contrast, many central european varieties include cream, while some russian recipes call for chrain with smetana (sour cream). there are also varieties including apples, lingonberry, cranberry and oranges. the use of chrain in eastern and central european cuisines jewish communities is ancient, and is first attested in writing from the 12th century. though it has had several historical uses, chrain is most commonly associated in modern times with gefilte fish, for which it is considered an essential condiment. in eastern and central european cuisines chrain is a typical condiment for various fish dishes, as well as for meat and fish zakuski, such as kholodets (aspic) and beef tongue.

Side, Snack, Appetizer

Circassian

Circassian cheese (adyghe: адыгэ къуае adyghe pronunciation: [aːdəɣa qʷaːja], russian: адыгейский сыр adygeyskiy syr, is a cheese found across the north caucasus, the levant and other areas with a circassian diaspora. the cheese is prepared with raw cow, sheep and/or goats milk (adyghean cheese - only with cow milk) and molded into a wooden basket. circassian cheese is a mild type of cheese that does not melt when baked or fried, and can be crumbled. circassian cheese is often consumed fresh, or after having been dried by the sun or in the oven. there is also a fumed circassian cheese.there is an annual festival for circassian cheese in maykop, the capital of the republic of adyghea, russia, held during the circassian cultural festival with participants from different regions in the north caucasus, competing in producing the best types of circassian cheese.

Drink

Cognac

Cognac ( kon-yak, also us: kohn-, kawn-, french: [kɔɲak] (listen)) is a variety of brandy named after the commune of cognac, france. it is produced in the surrounding wine-growing region in the departments of charente and charente-maritime. cognac production falls under french appellation d'origine contrôlée (aoc) designation, with production methods and naming required to meet certain legal requirements. among the specified grapes, ugni blanc, known locally as saint-émilion, is most widely used. the brandy must be twice distilled in copper pot stills and aged at least two years in french oak barrels from limousin or tronçais. cognac matures in the same way as whiskies and wines barrel-age, and most cognacs spend considerably longer "on the wood" than the minimum legal requirement.

Side, Snack, Appetizer

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Side, Snack, Appetizer

Cucumber and radish salad

Drink

Derbes

Main

Doner kebab

Doner kebab (uk: , us: ; turkish: döner or döner kebap, pronounced [dœˈnæɾ ceˈbap]), also spelled döner kebab, is a popular fast food dish, made of meat cooked on a vertical rotisserie. seasoned meat stacked in the shape of an inverted cone is turned slowly on the rotisserie, next to a vertical cooking element. the operator uses a knife to slice thin shavings from the outer layer of the meat as it cooks. the vertical rotisserie was invented in the 19th-century ottoman empire, and dishes such as the arab shawarma, greek gyros, canadian donair, and mexican al pastor derived from this.doner kebab is a popular german street food due to it being popularized in berlin by turkish immigrants. this has been recognized by the association of turkish doner manufacturers in 2011. nowadays there are more döner kebab stores in berlin than in istanbul.the sliced meat of a doner kebab may be served on a plate with various accompaniments, stuffed into a pita or other type of bread as a sandwich, or wrapped in a thin flatbread such as lavash or yufka, known as a dürüm (literally meaning roll or wrap in turkish). kadir nurman in the early 1970s introduced the sandwich or wrap form, which has become popular around the world as a fast food dish sold by kebab shops, and is often called simply a "kebab". the sandwich generally contains salad or vegetables, which may include tomato, lettuce, cabbage, onion with sumac, fresh or pickled cucumber, or chili, and various types of sauces.

Drink

Doppio

Doppio espresso (italian pronunciation: [ˈdoppjo]) is a double shot which is extracted using double the amount of ground coffee in a larger-sized portafilter basket. this results in 60 ml (2.1 imp fl oz; 2.0 us fl oz) of drink, double the amount of a single shot espresso. doppio is italian multiplier, meaning "double". it is commonly called a standard double, due to its standard in judging the espresso quality in barista competitions, where four single espresso are made using two double portafilters. a single shot of espresso, by contrast, is called a solo ("single") and was developed because it was the maximum amount of ground coffee that could practically be extracted by lever espresso machines. at most cafés outside of italy, a doppio is the standard shot. because solos require a smaller portafilter basket, solo shots are often produced by making ("pulling") a doppio in a two-spout portafilter and only serving one of the streams; the other stream may be discarded or used in another drink.

Side, Snack, Appetizer

Dressed herring

Dressed herring, colloquially known as herring under a fur coat (russian: "сельдь под шубой", tr. "sel'd pod shuboy" or "селёдка под шубой", "selyodka pod shuboy"), is a layered salad composed of diced pickled herring covered with layers of grated boiled eggs, vegetables (potatoes, carrots, beetroots), chopped onions, and mayonnaise. some variations of this dish include a layer of fresh grated apple while some do not.a final layer of grated boiled beetroot covered with mayonnaise is what gives the salad its characteristic rich purple color. dressed herring salad is often decorated with grated boiled eggs (whites, yolks, or both). dressed herring salad is popular in russia, ukraine (ukrainian: оселедець під шубою, romanized: oseledets pid shuboyu), belarus (belarusian: селядзец пад футрам, romanized: selyadzets pad futram) and other countries of the former ussr (lithuanian: silkė pataluose, latvian: siļķe kažokā). it is especially popular for holidays, and is commonly served as a "zakuska" at new year (novy god) and christmas celebrations in belarus, russia and kazakhstan.

Dessert, Sweet

Eklerki

An éclair (, ; french pronunciation: ​[e.klɛʁ]) is a pastry made with choux dough filled with a cream and topped with a flavored icing. the dough, which is the same as that used for profiterole, is typically piped into an oblong shape with a pastry bag and baked until it is crisp and hollow inside. once cool, the pastry is filled with custard (crème pâtissière), whipped cream or chiboust cream, then iced with fondant icing. other fillings include pistachio- and rum-flavoured custard, fruit-flavoured fillings, or chestnut purée. the icing is sometimes caramel, in which case the dessert may be called a bâton de jacob. a similar pastry in a round rather than oblong shape is called a religieuse.

Drink

Espresso

Espresso ( (listen), italian: [eˈsprɛsso]) is a coffee-brewing method of italian origin, in which a small amount of nearly boiling water (about 90 °c or 190 °f) is forced under 9–10 bars (900–1,000 kpa; 130–150 psi) of pressure through finely-ground coffee beans. espresso coffee can be made with a wide variety of coffee beans and roast degrees. espresso is the most common way of making coffee in southern europe, especially in italy, france, spain and portugal. it is also popular in switzerland, croatia, bulgaria, greece, and in australia. espresso is generally thicker than coffee brewed by other methods, with a viscosity similar to that of warm honey. this is due to the higher concentration of suspended and dissolved solids, and the crema on top (a foam with a creamy consistency). as a result of the pressurized brewing process, the flavors and chemicals in a typical cup of espresso are very concentrated. espresso has more caffeine per unit volume than most coffee beverages, but because the usual serving size is much smaller, the total caffeine content is less than a mug of standard brewed coffee. the actual caffeine content of any coffee drink varies by size, bean origin, roast method and other factors, but a typical 28 grams (1 ounce) serving of espresso usually contains 64.5 milligrams of caffeine, whereas a typical serving of drip coffee usually contains 150 to 200 mg.the three dispersed phases in espresso are what make this beverage unique. the first dispersed phase is an emulsion of oil droplets. the second phase is suspended solids, while the third is the layer of gas bubbles or foam. the dispersion of very small oil droplets is perceived in the mouth as creamy. this characteristic of espresso contributes to what is known as the body of the beverage. these oil droplets preserve some of the aromatic compounds that are lost to the air in other coffee forms. this preserves the strong coffee flavor present in the espresso.espresso is the base for various coffee drinks, including caffè latte, cappuccino, caffè macchiato, caffè mocha, flat white, and caffè americano.

Side, Snack, Appetizer

Fermented bean paste

Fermented bean paste is a category of fermented foods typically made from ground soybeans, which are indigenous to the cuisines of east, south and southeast asia. in some cases, such as the production of miso, other varieties of beans, such as broad beans, may also be used.the pastes are usually salty and savoury, but may also be spicy, and are used as a condiment to flavour foods such as stir-fries, stews, and soups. the colours of such pastes range from light tan to reddish brown and dark brown. the differences in colour are due to different production methods, such as the conditions of fermentation, the addition of wheat flour, pulverized mantou, rice, or sugar and the presence of different microflora, such as bacteria or molds used in their production, as well as whether the soybeans are roasted (as in chunjang) or aged (as in tauco) before being ground. fermented bean pastes are sometimes the starting material used in producing soy sauces, such as tamari, or an additional product created from the same fermented mass. the paste is also the main ingredient of hoisin sauce.due to the protein content of the beans, the fermentation process releases a large amount of free amino acids, which when combined with the large amounts of salt used in its production, produces a highly umami product. this is particularly true with miso, which can be used as the primary ingredient in certain dishes, such as miso soup.

Main

Fish a la Irtysh

Fried perch or sheat fillets with potatoes, cucumbers, tomatoes, eggs and mayonnaise

Main

Funchoza

Mung bean noodles with beef, chicken, shrimp, julienned vegetables, oil and vinegar

Side, Snack, Appetizer

Golubtsy

Cabbage rolls, filled with minced meat, vegetable, rice and spices

Main

Goulash

Goulash (hungarian: gulyás), is a soup or stew of meat and vegetables seasoned with paprika and other spices. originating in hungary, goulash is a common meal predominantly eaten in central europe but also in other parts of europe. it is one of the national dishes of hungary and a symbol of the country.its origin traces back to the 9th century, to stews eaten by hungarian shepherds. at that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal. earlier versions of goulash did not include paprika, as it was not introduced to europe until the 16th century.

Main

Halušky

Halušky (ipa: [ɦaluʃkɪ], plural in czech and slovak; hungarian: galuska, or nokedli; romanian: gălușcă; ukrainian: галушка; lithuanian: virtinukai) are a traditional variety of thick, soft noodles or dumplings found in many central and eastern european cuisines where they are known under different local names, particularly in slovakia, czech republic, ukraine, lithuania, romania and hungary. in slovakia, bryndzové halušky are considered a national dish. halušky can refer to the dumplings themselves, or to the complete dish.

Dessert, Sweet

Halva

Halva (also halvah, halwa, and other spellings) is a type of confectionery originating from persia and widely spread throughout the middle east. the name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.halva is popular in western, central and south asia, the balkans, the caucasus, eastern europe, north africa and the horn of africa. halva can be kept at room temperature during non-summer months with little risk of spoilage.

Main

Hanum

Large steamed rolled dumpling filled with meat, vegetable, potatoes, pumpkin

Main

Horse meat

Horse meat forms a significant part of the culinary traditions of many countries, particularly in europe and asia. the eight countries that consume the most horse meat consume about 4.3 million horses a year. for the majority of humanity's early existence, wild horses were hunted as a source of protein.

Main

Hybivka

Mushroom soup

Side, Snack, Appetizer

Irimzhik

Boiled milk with added sour cream

Main

Jal

Smoked and boiled horse neck fat

Main

Kabargah

Fried lamb ribs, lamb ribs are cooked in milk and spices, then fried

Side, Snack, Appetizer

Kapusta

Cabbage, comprising several cultivars of brassica oleracea, is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. it is descended from the wild cabbage (b. oleracea var. oleracea), and belongs to the "cole crops" or brassicas, meaning it is closely related to broccoli and cauliflower (var. botrytis); brussels sprouts (var. gemmifera); and savoy cabbage (var. sabauda). a cabbage generally weighs between 500 to 1,000 grams (1 to 2 lb). smooth-leafed, firm-headed green cabbages are the most common, with smooth-leafed purple cabbages and crinkle-leafed savoy cabbages of both colours being rarer. under conditions of long sunny days, such as those found at high northern latitudes in summer, cabbages can grow quite large. as of 2012, the heaviest cabbage was 62.71 kilograms (138 lb 4 oz). cabbage heads are generally picked during the first year of the plant's life cycle, but plants intended for seed are allowed to grow a second year and must be kept separate from other cole crops to prevent cross-pollination. cabbage is prone to several nutrient deficiencies, as well as to multiple pests, and bacterial and fungal diseases. cabbage was most likely domesticated somewhere in europe before 1000 bc, although savoys were not developed until the 16th century ad. by the middle ages, cabbage had become a prominent part of european cuisine. they can be prepared many different ways for eating; they can be pickled, fermented (for dishes such as sauerkraut), steamed, stewed, roasted, sautéed, braised, or eaten raw. raw cabbage is a rich source of vitamin k, vitamin c, and dietary fiber. world production of cabbage and other brassicas in 2020 was 71 million tonnes, led by china with 48% of the total.

Drink

Karagandinskoye

Main

Karta

Smoked and boiled fatty portion of horse rectum

Main

Kartofel'nyy sup

Potato soup

Main

Kasha

In english, kasha usually refers to pseudocereal buckwheat or its culinary preparations. in various east-central and eastern european countries, kasha can apply to any kind of cooked grain. it can be baked but most often is boiled, either in water or milk, and therefore the term coincides with the english definition of porridge, but the word can also refer to the grain before preparation, which corresponds to the definition of groats. this understanding of kasha concerns mainly belarus (каша), the czech republic (kaše), lithuania (košė), poland (kasza), romania and the republic of moldova (caşa), russia (каша), slovakia (kaša), kazakhstan, and ukraine (каша), where the term, besides buckwheat, can apply to wheat, barley, oats, millet and rye. kashas have been an important element of slavic diet for at least one thousand years.this english-language usage probably originated with jewish immigrants, as did the form קאַשי kashi (literally translated as "porridges").

Side, Snack, Appetizer

Kashk

Kashk (persian: کشک kašk, kurdish: keşk), qurut (tuvan and kyrgyz: курут, kazakh: құрт, turkmen: gurt, uzbek: qurt, azerbaijani: qurut, pashto: قروت, armenian: չորթան-chortan, turkish: kurut) or aaruul and khuruud (mongolian: ааруул or хурууд) is a range of dairy products used in cuisines of iranian, afghan, pakistani, turkish, kurdish, mongolian, central asian, transcaucasian and the levantine people. kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. it can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. there are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk.

Main

Katliety

Frikadelle are flat, pan-fried meatballs of minced meat, often likened to the danish version of meatballs. the origin of the dish is unknown. the term frikadelle is german but the dish is associated with danish, scandinavian and polish cuisines as well as german cuisine. it is considered a national dish in denmark. they are one of the most popular meals in poland, where they are known as kotlety mielone. in norway, the dish is known as kjøttkaker, and in sweden as pannbiff. there are various local variants of frikadelle throughout scandinavia, as both a main course and a side dish. in sweden, the word frikadeller refers to meatballs that are boiled, not pan-fried.

Drink

Katyk

Sour milk

Side, Snack, Appetizer

Kaymak

Kaymak, sarshir, or qashta/ashta (persian: سَرشیر saršir) (arabic: قشطة qeshta or arabic: قيمر geymar ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in central asia, some balkan countries, some caucasus countries, the countries of the levant, turkic regions, iran and iraq. in poland, the name kajmak refers to a confection similar to dulce de leche instead.the traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. after the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. kaymak has a high percentage of milk fat, typically about 60%. it has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste.

Side, Snack, Appetizer

Kazakh salad

Salad of cubed potatoes, beef or mutton, hardboiled eggs, cucumbers, carrots, green peas, mayonnaise

Side, Snack, Appetizer

Kazy

Horse meat sausage

Main

Kebab

Kebab is a cooked meat dish, with its origins in middle eastern cuisines. many variants are popular around the world. kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. the traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.

Drink

Kefir

Kefir (also spelled as kephir or kefier, russian: кефир; adyghe: къундэпс; karachay-balkar: гыпы) ( kə-feer) is a fermented milk drink similar to a thin yogurt or ayran that is made from kefir grains, a specific type of mesophilic symbiotic culture. the drink originated in the north caucasus, in particular the elbrus region along the upper mountainous sections of circassia, karachay and balkaria from where it came to russia, and from there it spread to europe and the united states, where it is prepared by inoculating the milk of cows, goats, or sheep with kefir grains.the principal human benefit of consuming kefir, rather than the milk that it is produced from, is that adults often lose the ability to digest lactose and therefore may have difficulty or digestive problems absorbing the nutrients and minerals usually present in animal milk; kefir converts milk into a low-lactose beverage that still retains all of milk's nutritional benefits. the dense concentration of certain bacteria and yeast in kefir is also believed to aid digestion in much the same way that yoghurt does.the world's largest kefir producer is russia, followed by poland. kefir is a breakfast, lunch, and dinner drink popular across belarus, estonia, hungary, latvia, lithuania, poland, romania, russia, and ukraine - where it is known as an affordable health drink. it is also known in norway, sweden, and finland, where fermented milk drinks are common, such as surmjølk/surmjölk. kefir is common particularly among russian and estonian minorities) . in south slavic countries kefir is consumed at any time of the day, especially with zelnik/zeljanica, burek and banitsa/gibanica, as well as in cold soups served in the summer.

Main

Kespe a la Kazakh

Noodles with beef or mutton, onion, garlic, spices

Side, Snack, Appetizer

Ketchup

Ketchup or catsup is a table condiment with a sweet and tangy flavor. the unmodified term ("ketchup") now typically refers to tomato ketchup, although early american recipes used egg whites, mushrooms, oysters, grapes, mussels, or walnuts, among other ingredients.tomato ketchup is made from tomatoes, sugar, and vinegar, with seasonings and spices. the spices and flavors vary, but commonly include onions, allspice, coriander, cloves, cumin, garlic, and mustard, and sometimes include celery, cinnamon, or ginger. the market leader in the united states (60% market share) and the united kingdom (82%) is heinz tomato ketchup. tomato ketchup is most often used as a condiment to dishes that are usually served hot and are fried or greasy: french fries and other potato dishes, hamburgers, hot dogs, chicken tenders, hot sandwiches, meat pies, cooked eggs, and grilled or fried meat. ketchup is sometimes used as the basis for, or as one ingredient in, other sauces and dressings, and the flavor may be replicated as an additive flavoring for snacks, such as potato chips.

Side, Snack, Appetizer

Khachapuri

Khachapuri (georgian: ხაჭაპური khach’ap’uri [xɑtʃʼɑpʼuri] (listen) from georgian: ხაჭო georgian pronunciation: [xatʃ'o] "curds" + georgian: პური georgian pronunciation: [p'uri] "bread") is a traditional georgian dish of cheese-filled bread. the bread is leavened and allowed to rise, molded into various shapes, and then filled in the center with a mixture of cheese (fresh or aged, most commonly, specialized khachapuri cheese), eggs, and other ingredients. the bread crust is traditionally torn off and dipped into the cheese. it is very popular in georgia, both in restaurants and as street food. as a georgian staple food, the price of making khachapuri is used as a measure of inflation in different georgian cities by the "khachapuri index," developed by the international school of economics at tbilisi state university. it is georgia's national dish, inscribed on the list of the intangible cultural heritage of georgia. on the behalf and initiative of the gastronomic association of georgia, the 27th of february was announced as national khachapuri day, to celebrate georgia's timeless signature pastry as well as to promote its recognition internationally.

Main

Kharcho

Kharcho, also spelled as harcho (georgian: ხარჩო), is a traditional georgian soup containing beef, rice, cherry plum purée and chopped walnuts (juglans regia). the soup is usually served with finely chopped fresh coriander. the characteristic ingredients of the soup are meat, cherry plum purée made from tklapi or tkemali, rice, chopped walnuts and a spice mix which varies between different regions of georgia. an example of a georgian recipe for kharcho is made using beef, lamb, pork, chicken or goose. cut a cleaned, thoroughly washed piece of beef brisket into pieces, put it in 2 quarts of water, bring to the boil and simmer for 2–2.5 hours, skimming the foam. when the meat is soft add the rice; after 10 minutes add the chopped walnuts, allspice, bay leaf and peppercorns. when it is almost ready add the cherry plum paste, the spices (cerulea, coriander seed, paprika, turkish smoked red pepper) and then simmer for 5 minutes more. adjust salt, add the fresh coriander, let it cool, and serve.

Main

Khinkali

Savory dumplings filled with minced meat such as lamb, or pork and beef, herbs, spices

Side, Snack, Appetizer

Kholodets

Aspic or meat jelly () is a savoury gelatin made with a meat stock or broth, set in a mold to encase other ingredients. these often include pieces of meat, seafood, vegetable, or eggs. aspic is also sometimes referred to as aspic gelée or aspic jelly. in its simplest form, aspic is essentially a gelatinous version of conventional soup.

Side, Snack, Appetizer

Khrenovina

Khrenovina sauce (russian: хреновина) is a spicy horseradish sauce served with a main course, popular in siberia. it is prepared by blending fresh tomatoes, horseradish, garlic and salt. ground black pepper, ground paprika, sweet bell pepper, vinegar, and sugar may also be added. it may be served with traditional russian meat dishes, including pelmeni. the sauce is sometimes also called khrenodyor (radish-throttler), gorlodyor (throat-throttler), , vyrviglaz (yank-out-the-eye) or flame. the sauce can be kept in a refrigerator for a long time without preservatives if stored in a sealed jar. increasing the amount of horseradish and garlic used extends the length of time for which it can be stored.

Dessert, Sweet

Khvorost

Angel wings are a traditional sweet crisp pastry made out of dough that has been shaped into thin twisted ribbons, deep-fried and sprinkled with powdered sugar. common to many european cuisines, angel wings have been incorporated into other regional cuisines (such as american cuisine) by immigrant populations. they are most commonly eaten in the period just before lent, often during carnival and on fat thursday, the last thursday before lent – not to be confused with "fat tuesday" (mardi gras), the day before the start of lent (ash wednesday). there is a tradition in some countries for husbands to give angel wings to their wives on friday the 13th in order to avoid bad luck.

Dessert, Sweet

Kiev cake

A kyiv cake (ukrainian: торт "київський") is a brand of dessert cake, made in kyiv, ukraine since december 6, 1956 by the karl marx confectionery factory (now a subsidiary of the roshen corporation). it soon became popular all over the soviet union. the cake has become one of the symbols of kyiv, particularly by its brand name and package, depicting the horse chestnut leaf, the informal coat of arms of kyiv. the cake has two airy layers of meringue with hazelnuts, chocolate glaze, and a buttercream-like filling.

Side, Snack, Appetizer

Kishka

Kishka or kishke (belarusian кішка, kishka; czech republic jelito; slovakia krvavnica; polish: kiszka / kaszanka; romanian chişcă; yiddish קישקע : kishke; hebrew קישקע; russian кишка; ukrainian кишка; also slovene: kašnica; lithuanian vėdarai; hungarian hurka) refers to various types of sausage or stuffed intestine with a filling made from a combination of meat and meal, often a grain. the dish is popular across eastern europe as well as with immigrant communities from those areas. it is also eaten by ashkenazi jews who prepare their version according to kashrut dietary laws. the name kishke is slavic in origin, and literally means "gut" or "intestine." it may be related to the ancient greek word κύστις : kystis, "bladder" as both words refer to a hollow viscus.

Dessert, Sweet

Kissel

Kissel or kisel (estonian: kissell, finnish: kiisseli, livonian: kīsõl, latgalian: keiseļs, latvian: ķīselis, lithuanian: kisielius, polish: kisiel, russian: кисель, tr. kiselʼ, ukrainian: кисiль, kysilʼ, belarusian: кісель, kisielʼ) is a viscous fruit dish, popular as a dessert and as a drink in northern, central and eastern europe. it consists of the sweetened juice of berries, like mors, but it is thickened with cornstarch, potato starch or arrowroot; sometimes red wine or fresh or dried fruits are added. it is similar to the danish rødgrød and german rote grütze. swedish blåbärssoppa is a similarly prepared bilberry dessert. kissel can be served either hot or cold, also together with sweetened quark or semolina pudding. kissel can also be served on pancakes or with ice cream. if the kissel is made using less thickening starch, it can be drunk — this is common in poland, russia and ukraine.

Main

Kletski

Flour or potato dumplings, serve, for example, in soup, with mushroom sauce, with onions, topped with sour cream, there are also dessert variations, for example, apple kletski

Dessert, Sweet

Kogel mogel

Kogel mogel (yiddish: גאָגל-מאָגל gogl-mogl; polish: kogel-mogel; norwegian: eggedosis; german: zuckerei; russian: гоголь-моголь gogol-mogol) is an egg-based homemade dessert once popular in parts of europe and the caucasus. it is made from egg yolks, sugar, and flavourings such as honey, vanilla, cocoa or rum, similar to eggnog or zabaione. in its classic form it is served slightly chilled or at room temperature. served warm or hot, it is considered a home remedy for sore throats. variations include milk, honey and soda.

Side, Snack, Appetizer

Kolbas

A sausage is a type of meat product usually made from ground meat—often pork, beef, or poultry—along with salt, spices and other flavourings. other ingredients, such as grains or breadcrumbs may be included as fillers or extenders. when used as an adjective, the word sausage can refer to the loose sausage meat, which can be formed into patties or stuffed into a skin. when referred to as "a sausage", the product is usually cylindrical and encased in a skin. typically, a sausage is formed in a casing traditionally made from intestine, but sometimes from synthetic materials. sausages that are sold raw are cooked in many ways, including pan-frying, broiling and barbecuing. some sausages are cooked during processing, and the casing may then be removed. sausage-making is a traditional food preservation technique. sausages may be preserved by curing, drying (often in association with fermentation or culturing, which can contribute to preservation), smoking, or freezing. some cured or smoked sausages can be stored without refrigeration. most fresh sausages must be refrigerated or frozen until they are cooked. sausages are made in a wide range of national and regional varieties, which differ by the types of meats that are used, the flavouring or spicing ingredients (garlic, peppers, wine, etc.), and the manner of preparation. in the 21st century, vegetarian and vegan varieties of sausage which completely substitute plant-based ingredients for meat have become much more widely available and consumed.

Side, Snack, Appetizer

Koliva

Wheatberry porridge, made to honor the dead

Drink

Kompot

Kompot or compote is a non-alcoholic sweet beverage that may be served hot or cold, depending on tradition and season. it is obtained by cooking fruit such as strawberries, apricots, peaches, apples, raspberries, rhubarb, plums, or sour cherries in a large volume of water, often together with sugar or raisins as additional sweeteners. sometimes different spices such as vanilla or cinnamon are added for additional flavour, especially in winter when kompot is usually served hot. kompot is popular in central and eastern european countries as well as in southern europe.

Drink

Kompot

Kompot or compote is a non-alcoholic sweet beverage that may be served hot or cold, depending on tradition and season. it is obtained by cooking fruit such as strawberries, apricots, peaches, apples, raspberries, rhubarb, plums, or sour cherries in a large volume of water, often together with sugar or raisins as additional sweeteners. sometimes different spices such as vanilla or cinnamon are added for additional flavour, especially in winter when kompot is usually served hot. kompot is popular in central and eastern european countries as well as in southern europe.

Dessert, Sweet

Korolevsky torte

Royal cake or king's cake, a layered cake with chocolate, walnut and poppy seeds cake layers with caramel and chocolate ganache

Side, Snack, Appetizer

Korovai

The korovai (ukrainian: коровай, russian: коровай before 1956 reform), karavai (modern russian: каравай, belarusian: каравай, old east slavic: караваи), or kravai (bulgarian: кравай) is a traditional bulgarian, ukrainian, and russian bread, most often used at weddings, where it has great symbolic meaning, and has remained part of the wedding tradition in belarus, russia, ukraine, as well as in the russian and ukrainian diasporas. its use in belarus, russia and ukraine dates back to hospitality and holiday customs in ancient rus. a similar bread (korowaj) is made in parts of eastern poland. round korovai is a common element of the bread and salt ceremony.