Side, Snack, Appetizer

Achichuk

Salad of tomatoes and onions

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.

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

Arpa

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.

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.

Side, Snack, Appetizer

Baklazhannaya ikra

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

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 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

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.

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".

Side, Snack, Appetizer

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

Bryndza

Bryndza (from romanian brânză – cheese) is a sheep milk cheese made across much of east-central europe, primarily in or around the carpathian mountains of slovakia, ukraine, romania and southern poland. bryndza cheese is creamy white in appearance, known for its characteristic strong smell and taste. the cheese is white, tangy, crumbly and slightly moist. it has characteristic odor and flavor with a notable taste of butyric acid. the overall flavor sensation begins slightly mild, then goes strong and finally fades to a salty finish. recipes differ slightly across countries.

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

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.

Drink

Camel milk

Camel milk has supported nomad and pastoral cultures since the domestication of camels millennia ago. herders may for periods survive solely on the milk when taking the camels on long distances to graze in desert and arid environments. the camel dairy farming industry has grown in australia and the united states, as an environmentally friendly alternative to cow dairy farming using a species well-adapted to arid regions. camel milk has different nutritional characteristics from cow milk, but the proportions of nutrients can be highly variable based on a number of factors, including type and age of camel, climate, what it eats, and milking method. it can be used to make products such as yogurt and ice cream, but is not so easily turned into butter or cheese.

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

Chalap

Fermented milk or yogurt beverage or soup, may be mixed with carbonated water

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.

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.

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.

Side, Snack, Appetizer

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.

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

Chuchuk

Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several balkan, middle eastern and central asian cuisines. sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but horse meat is also often used in bulgaria, kazakhstan and kyrgyzstan.

Side, Snack, Appetizer

Cucumber and radish salad

Main

Dimlama

Dimlama or dymdama (russian: дымдама, dymdama) is a turkic and uzbek (or-more broadly-central asian) stew made with various combinations of meat, potatoes, onions, vegetables, and sometimes fruits. meat (lamb or sometimes veal or beef) and vegetables are cut into large pieces and placed in layers in a tightly sealed pot to simmer slowly in their own juices. vegetables for dimlama may include, in addition to potatoes and onions, carrots, cabbage, eggplants, tomatoes, sweet peppers, spiced with garlic and a variety of herbs and condiments. dimlama is usually cooked during spring and summer when there is a wide choice of vegetables. it is served on a large plate and eaten with a spoon.

Main

Djarkope

Lamb stew with vegetables

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.

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

Drink

Green tea

Green tea is a type of tea that is made from camellia sinensis leaves and buds that have not undergone the same withering and oxidation process used to make oolong teas and black teas. green tea originated in china, and since then its production and manufacture has spread to other countries in east asia. several varieties of green tea exist, which differ substantially based on the variety of c. sinensis used, growing conditions, horticultural methods, production processing, and time of harvest. although there has been considerable research on the possible health effects of consuming green tea regularly, there is little evidence that drinking green tea has any effects on health.

Main

Hanum

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

Drink

Horse milk

Mare milk is milk lactated by female horses, known as mares, to feed their foals. it is rich in whey protein, polyunsaturated fatty acids and vitamin c, and is a key ingredient in kumis. in several european countries, including germany, it is sold powdered.mare milk is sometimes chosen over cow milk for its purported health benefits. a niche market considers it a remedy for skin or digestive problems. peer-reviewed papers suggest it can reduce atopic dermatitis or eczema. it is used to make cosmetics and can form cheese with camel rennet, but not bovine.

Main

Hybivka

Mushroom soup

Side, Snack, Appetizer

Jam

Fruit preserves are preparations of fruits whose main preserving agent is sugar and sometimes acid, often stored in glass jars and used as a condiment or spread. there are many varieties of fruit preserves globally, distinguished by method of preparation, type of fruit used, and place in a meal. sweet fruit preserves such as jams, jellies and marmalades are often eaten at breakfast with bread or as an ingredient of a pastry or dessert, whereas more savory and acidic preserves made from "vegetable fruits" such as tomato, squash or zucchini, are eaten alongside savoury foods such as cheese, cold meats, and curries.

Drink

Jarma

Beverage made from ground grains, unfermented, can be mixed with ayran

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

Karabalta

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.

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.

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.

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.

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

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.

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.

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.

Side, Snack, Appetizer

Kuiruk boor

Sheep liver and fat with spices and herbs

Breakfast

Kulich

Kulich is the russian name for easter bread. for the eastern slavs, festive bread was round and tall, and dough decorations were made on top of it. the cylindrical shape of the cake is associated with the church practice of baking artos. the paska bread tradition spread in cultures which were connected to the byzantine empire and it's a traditional cultural part of countries with an orthodox christian population. it is eaten in countries like russia, belarus, ukraine, romania, georgia, moldova, north macedonia and serbia. kulich is a variant of paska easter breads and represents not only easter but also the spring. easter is a very important celebration in eastern european countries, even more important than christmas.

Dessert, Sweet

Kulich

Kulich is the russian name for easter bread. for the eastern slavs, festive bread was round and tall, and dough decorations were made on top of it. the cylindrical shape of the cake is associated with the church practice of baking artos. the paska bread tradition spread in cultures which were connected to the byzantine empire and it's a traditional cultural part of countries with an orthodox christian population. it is eaten in countries like russia, belarus, ukraine, romania, georgia, moldova, north macedonia and serbia. kulich is a variant of paska easter breads and represents not only easter but also the spring. easter is a very important celebration in eastern european countries, even more important than christmas.

Drink

Kumis

Kumis (also spelled kumiss or koumiss or kumys, see other transliterations and cognate words below under terminology and etymology – old turkic: airag kazakh: қымыз, qymyz) mongolian: айраг, ääryg) is a fermented dairy product traditionally made from mare milk or donkey milk. the drink remains important to the peoples of the central asian steppes, of turkic and mongol origin: kazakhs, bashkirs, kalmyks, kyrgyz, mongols, and yakuts. kumis was historically consumed by the khitans, jurchens, hungarians, and han chinese of north china as well.kumis is a dairy product similar to kefir, but is produced from a liquid starter culture, in contrast to the solid kefir "grains". because mare's milk contains more sugars than cow's or goat's milk, when fermented, kumis has a higher, though still mild, alcohol content compared to kefir. even in the areas of the world where kumis is popular today, mare's milk remains a very limited commodity. industrial-scale production, therefore, generally uses cow's milk, which is richer in fat and protein, but lower in lactose than the milk from a horse. before fermentation, the cow's milk is fortified in one of several ways. sucrose may be added to allow a comparable fermentation. another technique adds modified whey to better approximate the composition of mare's milk.

Main

Kuurdak

Kuurdak (kyrgyz: куурдак, kazakh: қуырдақ, qýyrdaq, turkmen: gowurdak; говурдак, uighur: قورداق қордақ qordaq, uzbek: qovurdoq, mongolian: хуурдаг), transliterated with various spellings, is a traditional meat dish made in central asia. the name comes from a nominalisation of the word "roast", "fried", referring to how the food is made. it is described as "stewed brown meat".kuurdak is one of the main and oldest dishes in kyrgyz cuisine. kuurdak is usually made from mutton, fat/oil and onion, it can be made using beef or any other kind of meat. in kazakh cuisine kuurdak is made from sheep's liver, kidney, heart and lungs.

Drink

Kvass

Kvass is a fermented cereal-based low alcoholic beverage with a slightly cloudy appearance, light-brown colour and sweet-sour taste. it may be flavoured with berries, fruits, herbs or honey. kvass stems from the northeastern part of europe, where the grain production is thought to have been insufficient for beer to become a daily drink. the first written mention of kvass is found in the rus' primary chronicle, describing the celebration of vladimir the great's baptism in 996. in the traditional method, kvass is made from a mash obtained from rye bread or rye flour and malt soaked in hot water, fermented for about 12 hours with the help of sugar and bread yeast or baker's yeast at a room temperature. in industrial methods, kvass is produced from wort concentrate combined with various grain mixtures. it is a popular drink in russia, ukraine, poland, baltic countries, finland and some parts of china.

Main

Lagman noodles

Laghman (kazakh: лағман, lağman; uzbek: lagʻmon; uighur: لەڭمەن, lengmen, ләғмән; kyrgyz: лагман, lagman) is a dish of meat, vegetables and pulled noodles from chinese cuisine and central asian cuisine. in chinese, the noodle is known as latiaozi (chinese: 拉条子) or bànmiàn (chinese: 拌面).as native turkic words do not begin with l, läghmän is a loanword from the chinese lamian and appears to be an adaptation of han chinese noodle dishes, although its taste and preparation are distinctly uyghur. it is also a traditional dish of the hui or dungan people who call the dish bànmiàn. it is especially popular in kazakhstan and kyrgyzstan, where it is considered a national dish of the local uyghur and dungan (hui) ethnic minorities. it is also popular in russia, uzbekistan, tajikistan, turkmenistan and northeastern afghanistan, where chickpeas are added to it and parts of northern pakistan. the crimean tatar cuisine also adopted lagman from the uzbek culture.

Side, Snack, Appetizer

Mai takoch

Bread baked in a tandoor oven that is stamped in the middle to prevent rising, serve with butter or sour cream

Drink

Maksym

Fermented grain drink, for example, malt

Main

Manti

Manti is a type of dumpling popular in most turkic cuisines, as well as in the cuisines of the south caucasus and balkans, central asia, afghanistan and chinese muslims. manti are also consumed throughout russia and other post-soviet countries, where the dish spread from the central asian republics. the dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, in a thin dough wrapper and either boiled or steamed. size and shape vary significantly depending on the geographical location. manti resemble the chinese jiaozi, korean mandu, mongolian buuz and the tibetan momo and the dish's name is cognate with the korean mandu, chinese mantou and japanese manjū, although the modern chinese and japanese counterparts refer to different dishes.the name, depending on the language, can refer to a single dumpling or to more than one dumpling at a time; in english, it is often used as both a singular and plural form.

Main

Meatball soup

Meatball soup is a soup made using meatballs, simmered with various other ingredients. the classic meatball soup consists of a clear broth, often with pieces of or whole meatballs with vegetables; common additions are pasta (e.g., noodles, although almost any form can be used), dumplings, or grains such as rice and barley. various types of meat are used, such as beef, lamb, pork and poultry.

Dessert, Sweet

Medovik

Medovik (russian: медови́к, from мёд – 'honey') is a layer cake popular in countries of the former soviet union. the identifying ingredients are honey and smetana (sour cream) or condensed milk.it is a dessert which is known for its lengthy preparation time. it consists of layers of sponge cake with a cream filling and is often covered with nuts or crumbs made from leftover cake. while the thin layers harden shortly after coming out of the oven, the moisture of the filling softens it again over time. there are many recipes and variations of this cake, but, the main ingredient is honey, giving it the characteristic taste and flavor.according to russian tradition, the cake was created in the 19th century in the russian empire by a young chef who sought to impress empress elizabeth alexeievna, wife of alexander i. empress elizabeth couldn't stand honey, and any dish made with it drove her mad. one day, however, a young new confectioner in the imperial kitchen didn't know the empress' dislike, and he baked a new cake with honey and thick sour cream. surprisingly, and unaware of the honey content, empress elizabeth immediately fell in love with it. medovik gained its intense popularity during the soviet era. today, there are numerous variations of medovik: with condensed milk, buttercream or custard.

Side, Snack, Appetizer

Mimosa salad

Mimosa salad (russian: салат мимоза) is a festive salad whose main ingredients are cheese, eggs, canned fish, onion, and mayonnaise. mimosa salad got its name because of its resemblance to mimosa flowers scattered on the snow. the similarity is achieved by crumbling and scattering boiled egg yolk on the surface. the salad's popularity in the ussr (and nowadays in the post-soviet states) has led to the emergence of a wide variety of recipes.

Dessert, Sweet

Morozhenoye

Ice cream is a sweetened frozen food typically eaten as a snack or dessert. it may be made from milk or cream and is flavoured with a sweetener, either sugar or an alternative, and a spice, such as cocoa or vanilla, or with fruit such as strawberries or peaches. it can also be made by whisking a flavored cream base and liquid nitrogen together. food coloring is sometimes added, in addition to stabilizers. the mixture is cooled below the freezing point of water and stirred to incorporate air spaces and to prevent detectable ice crystals from forming. the result is a smooth, semi-solid foam that is solid at very low temperatures (below 2 °c or 35 °f). it becomes more malleable as its temperature increases. the meaning of the name "ice cream" varies from one country to another. ice cream and gelato, based on cream and milk. frozen yogurt, based on yogurt or kefir. frozen custard, with eggs added to cream and sugar. ice milk. sorbet/slushy, ice pop/popsicle/icicle: water base. examples: frozen cola, frozen lemonade, frozen tea. sherbet, like sorbet but with some milk added.in some countries, such as the united states, "ice cream" applies only to a specific variety, and most governments regulate the commercial use of the various terms according to the relative quantities of the main ingredients, notably the amount of cream. products that do not meet the criteria to be called ice cream are sometimes labelled "frozen dairy dessert" instead. in other countries, such as italy and argentina, one word is used for all variants. analogues made from dairy alternatives, such as goat's or sheep's milk, or milk substitutes (e.g., soy, cashew, coconut, almond milk or tofu), are available for those who are lactose intolerant, allergic to dairy protein, or vegan. ice cream may be served in dishes, for eating with a spoon, or licked from edible wafer cones. ice cream may be served with other desserts, such as apple pie, or as an ingredient in ice cream floats, sundaes, milkshakes, ice cream cakes and even baked items, such as baked alaska.

Dessert, Sweet

Muraveynik cake

An anthill-shaped cake made with small dough balls mixed with sour cream, caramel, nuts, poppy seeds, chocolate many variations

Side, Snack, Appetizer

Nachynka

Cornmeal dressing or spoonbread, serve as a side with meat

Dessert, Sweet

Napoleon cake

A mille-feuille (french pronunciation: ​[mil fœj], "thousand-sheets"), also known by the names napoleon, vanilla slice, and custard slice, is a dessert made of puff pastry layered with pastry cream. its modern form was influenced by improvements made by marie-antoine carême. traditionally, a mille-feuille is made up of three layers of puff pastry (pâte feuilletée), alternating with two layers of pastry cream (crème pâtissière). the top pastry layer is finished in various ways: sometimes it is topped with whipped cream, or it may be dusted with icing sugar, cocoa, pastry crumbs, or sliced almonds. it may also be glazed with icing or fondant alone, or in alternating white (icing) and brown (chocolate) or other colored icing stripes, and combed to create a marbled effect.

Main

Naryn

Naryn, neryn or norin (kyrgyz: наaрын, naaryn; kazakh: нарын, naryn; uighur: нерин; uzbek: norin; russian: нaрын, naryn) is a central asian dish with horse meat and different kinds of noodles. in kyrgyz cuisine, naryn is made of finely chopped lamb meat (or horse meat) with onion sauce. naryn with the addition of noodles is now called beshbarmak. in uzbek cuisine, naryn is a pasta dish made with fresh hand-rolled noodles and horse meat. naryn can be served as a cold pasta dish (kuruk norin, or "dry" norin) or as a hot noodle soup (khul norin, or "wet" norin). homemade pasta is rolled very thinly and cut into strips 2–4 mm wide and 50-70mm long. the noodles are cooked in plain boiling water or often in a broth of horse meat. horse meat is then shredded into the pasta. naryn might be served on a lagan (plate) decorated with slices of horse meat sausage (kazy). the dish is served as a part of any extended meal after the samosa and before the plov (osh).

Drink

Nashe Pivo

Side, Snack, Appetizer

Non

Naan (hindi: नान, persian: نان, romanized: nān, urdu: نان, pashto: نان dari: نان, bengali: নান) is a leavened, oven-baked or tawa-fried flatbread which is found in the cuisines mainly of western asia, central asia, indian subcontinent, indonesia, myanmar, and the caribbean.

Side, Snack, Appetizer

Nuts

A nut is a fruit consisting of a hard or tough nutshell protecting a kernel which is usually edible. in general usage and in a culinary sense, a wide variety of dry seeds are called nuts, but in a botanical context "nut" implies that the shell does not open to release the seed (indehiscent). most seeds come from fruits that naturally free themselves from the shell, but this is not the case in nuts such as hazelnuts, chestnuts, and acorns, which have hard shell walls and originate from a compound ovary. the general and original usage of the term is less restrictive, and many nuts (in the culinary sense), such as almonds, pecans, pistachios, walnuts, and brazil nuts, are not nuts in a botanical sense. common usage of the term often refers to any hard-walled, edible kernel as a nut. nuts are an energy-dense and nutrient-rich food source.

Side, Snack, Appetizer

Obi non

Disc-shape bread that is stamped in the middle to prevent rising

Main

Öçpoçmaq

Ocpocmaq (;cyrillic: өчпочмак pronounced [ˌœɕpɔɕˈmɑq], literally triangle) is a tatar and bashkir national dish, an essential food in tatar and bashkir culture. it is a triangular pastry, filled with chopped raw meat, onion and potatoes. öçpoçmaq is usually eaten with bouillon or with tea. uchpuchmaks have been cooked for centuries by nomad turkic people. lamb, and, sometimes, horse meat was used to make a triangular pie. an opening on the top was used to add broth immediately before eating which made it a hot meal. this made cooking in the field fast and easy. for most of the soviet period, much of the tatar cuisine including uchpuchmaks was removed from public catering due to clumsy overregulation. in the late 60s, yunus ahmetjanov, a legendary chef pushed for recognition of uchpuchmak, chakchak and other tatar meals on the unionwide level and was successful in promoting them to public catering menus all across the soviet union. presently, uchpuchmaks are often made without an opening, however, it's still served with meat broth in a separate bowl. beef is the prevalent filling today; other varieties contain goose and duck meat.

Main

Okroshka

Okróshka (russian: окро́шка) is a cold soup of russian origin and probably originated in the volga region.the classic soup is a mix of mostly raw vegetables (like cucumbers, radishes and spring onions), boiled potatoes, eggs, and a cooked meat such as beef, veal, sausages, or ham with kvass, which is a non-alcoholic (1.5% or less) beverage made from fermented black or rye bread. okroshka is usually garnished with sour cream (smetana). later versions that first appeared in soviet times use light or diluted kefir, whey, ayran, or mineral water instead of kvass. the ingredients are diced and then mixed with kvass just before eating; the ratio of chopped food to kvass is similar to that of cereal to milk. this allows the vegetables to retain their texture. for that same reason, even though the ingredients are similar to those in a russian salad, the taste of okroshka is quite different from that of the salad. okroshka is mostly served in summer because the soup combines the refreshing taste of kvass and the lightness of a salad. salt and sugar can be added according to taste. in the recipes with mineral water, there is one more addition to the ingredients of okroshka: freshly squeezed lemon juice; this is to replace the flavor in the absence of kvass. okroshka is always served cold. sometimes ice cubes are added to served portions to keep the soup cold in hot weather.

Breakfast

Oladyi

Oladyi (russian: оладьи pl., diminutive: оладушки, oladushki, sg. оладья, oladya; ukrainian: оладки, oladky, sg. оладок, oladok or оладка, oladka) are small thick pancakes or fritters common in russian, ukrainian and belarusian cuisines. the batter for oladyi is made from wheat or (nowadays more rarely) buckwheat flour, eggs, milk, salt and sugar with yeast or baking soda. the batter may also be based on kefir, soured milk or yoghurt. it may contain various additions, such as apple or raisins.oladyi are usually served with smetana (sour cream), as well as with sweet toppings such as varenye, jam, powidl, honey etc. savoury versions may be served with caviar, similarly to blini. generally, the term oladyi in eastern slavic cuisines may also denote fritters made with other ingredients, e.g. potato pancakes (картофельные оладьи), carrot fritters (морковные оладьи), bean pancakes (оладьи из бобовых), rice pancakes (рисовые оладьи), summer squash fritters (кабачковые оладьи) etc. syrniki (quark pancakes) may also be considered a type of oladyi.

Side, Snack, Appetizer

Olivier salad

Olivier salad (russian: салат оливье, tr. salat olivye) is a traditional salad dish in russian cuisine, which is also popular in other post-soviet countries and around the world. in different modern recipes, it is usually made with diced boiled potatoes, carrots, brined dill pickles (or cucumber), green peas, eggs, celeriac, onions, diced boiled chicken or bologna sausage (sometimes ham or hot dogs), and tart apples, with salt, pepper, and mustard added to enhance flavor, dressed with mayonnaise. in many countries, the dish is commonly referred to as russian salad, in brazil it is called maionese, and in a few scandinavian countries (norway and denmark) it is called russisk salat (russian salad). in russia and other post-soviet states, as well as in russophone communities worldwide, the salad has become one of the main dishes on zakuski tables served during new year's eve ("novy god") celebrations.

Dessert, Sweet

Oreshki

Walnut-shaped cookies filled with caramel, chocolate, nuts

Dessert, Sweet

Pastila

Pastila (russian: пастила́) is a traditional russian fruit confectionery (pâte de fruits). it has been described as "small squares of pressed fruit paste" and "light, airy puffs with a delicate apple flavor". in imperial russia, the "small jellied sweetmeats" were served for tea "with a white foamy top, a bit like marshmallow, but tasting of pure fruit".the first mentions of pastila in russian written sources date back to the 16th century. the name is probably a loanword from italian: pastello or pastiglia, or from the cognate french: pastille which in turn comes from latin: pastillus (a loaf or pie, cf. pastilla).in the 19th century, pastila was made from sourish russian apples such as antonovka or mashed northern berries (lingonberry, rowan, currants) sweetened with honey or sugar and lightened with egg whites. the paste was baked in the russian oven for many hours, then arranged in several layers inside an alder box and then left to dry in the same oven.in imperial russia, pastila was considered an expensive treat. priced at one rouble and a half, it was produced at noblemen's manors by serf labor. the cheapest pastila was made with honey instead of sugar. the russian stove afforded two days of steadily diminishing heat to bake the fruit paste. a tatar variety was strained through a fine sieve, which helped keep apple seeds intact.in the soviet period, pastila was produced using an industrially optimised technology. according to william pokhlyobkin, this soviet-style pastila does not depend on the unique properties of the peasant stove and is markedly inferior to its homemade predecessors. it was ultimately eclipsed in popularity by zefir, which is made from similar ingredients but with whipped egg whites and gelling agents. in the 2010s, traditional pastila is regaining its popularity, with the kolomna and especially belyov versions widely available commercially.

Dessert, Sweet

Pechenye

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Main

Pelmeni

Pelmeni (russian: пельмeни—plural, pronounced [pʲɪlʲˈmʲenʲɪ]; pelmen, russian: пельмень—singular, pronounced [pʲɪlʲˈmʲenʲ]) are dumplings of russian cuisine that consist of a filling wrapped in thin, unleavened dough. it is debated whether they originated in ural or siberia. pelmeni have been described as "the heart of russian cuisine".

Main

Pirog

Pirog (russian: пиро́г, ipa: [pʲɪˈrok] (listen), pl. pirogi пироги [pʲɪrɐˈɡʲi]; belarusian: піро́г; northern sami: pirog; latvian: pīrāgs, pl. pīrāgi; ukrainian: пиріг pyrih, pl. pyrohy пироги; lithuanian: pyragas, pl. pyragai; finnish: piirakka) is a baked case of dough with either sweet or savory filling. the dish is common in eastern european cuisines. pirogi (pl.) are characterized as "ubiquitous in russian life" and "the most popular and important dish" and "truly national goods" of russian cuisine.the name is derived from the ancient proto-slavic word pir, meaning "banquet" or "festivity". the russian plural, pirogi (with the stress on the last syllable), should not be confused with pierogi (stress on "ro" in polish and english) in polish cuisine, which are dumplings similar to russian pelmeni or ukrainian varenyky.

Main

Pirozhki

Pirozhki (russian: пирожки́, tr. pirožkí, ipa: [pʲɪrɐʂˈkʲi], plural form of pirozhok; ukrainian: пиріжки, pyrizhky) are russian baked or fried yeast-leavened boat-shaped buns with a variety of fillings. pirozhki are a popular street food and comfort food in russia.