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.

Main

Balyk

Caspian sea fish

Main

Batyrma

Vegetable stew, made with tomatoes, bell peppers, eggplant, onion, potatoes

Drink

Beer

Beer is one of the oldest and most widely consumed alcoholic drinks in the world, and the third most popular drink overall after water and tea. it is produced by the brewing and fermentation of starches, mainly derived from cereal grains—most commonly from malted barley, though wheat, maize (corn), rice, and oats are also used. during the brewing process, fermentation of the starch sugars in the wort produces ethanol and carbonation in the resulting beer. most modern beer is brewed with hops, which add bitterness and other flavours and act as a natural preservative and stabilizing agent. other flavouring agents such as gruit, herbs, or fruits may be included or used instead of hops. in commercial brewing, the natural carbonation effect is often removed during processing and replaced with forced carbonation.some of humanity's earliest known writings refer to the production and distribution of beer: the code of hammurabi included laws regulating beer and beer parlours, and "the hymn to ninkasi", a prayer to the mesopotamian goddess of beer, served as both a prayer and as a method of remembering the recipe for beer in a culture with few literate people.beer is distributed in bottles and cans and is also commonly available on draught, particularly in pubs and bars. the brewing industry is a global business, consisting of several dominant multinational companies and many thousands of smaller producers ranging from brewpubs to regional breweries. the strength of modern beer is usually around 4% to 6% alcohol by volume (abv), although it may vary between 0.5% and 20%, with some breweries creating examples of 40% abv and above.beer forms part of the culture of many nations and is associated with social traditions such as beer festivals, as well as a rich pub culture involving activities like pub crawling, pub quizzes and pub games. when beer is distilled, the resulting liquor is a form of whisky.

Main

Belke

Large flat noodles topped with meat sauce, spinach

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.

Dessert, Sweet

Biskvit

Sponge cake

Main

Borek

Borek or burek is a filled anatolian, balkan, middle eastern and central asian pie made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach or potatoes. boreks are mainly associated with the areas of the anatolia, middle east, armenia, and also with the former ottoman empire, including the balkans and the caucasus, eastern european and central european countries, northern africa and central asia. a borek may be prepared in a large pan and cut into portions after baking, or as individual pastries. they are usually baked but some varieties can be fried. borek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold. it is a custom of sephardic jews to have bourekas for their shabbat breakfast meal on saturday mornings. in israel it has become commonplace to have borek as a breakfast food with coffee. it is commonly served with afternoon tea in turkey. it is commonly served with a yogurt drink in serbia and north macedonia.

Main

Börekli çorba

Soup with dumplings

Drink

Brandy

Brandy is a liquor produced by distilling wine. brandy generally contains 35–60% alcohol by volume (70–120 us proof) and is typically consumed as an after-dinner digestif. some brandies are aged in wooden casks. others are coloured with caramel colouring to imitate the effect of aging, and some are produced using a combination of both aging and colouring. varieties of wine brandy can be found across the winemaking world. among the most renowned are cognac and armagnac from southwestern france.in a broader sense, the term brandy also denotes liquors obtained from the distillation of pomace (yielding pomace brandy), or mash or wine of any other fruit (fruit brandy). these products are also called eau de vie (which translates to "water of life").

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

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

Chal

Chal, or shubat (kazakh: шұбат, pronounced [ɕʊˈbɑt]), is a turkic (especially turkmen, uzbek and kazakh) beverage of fermented camel milk, sparkling white with a sour flavor, popular in central asia — particularly in kazakhstan, uzbekistan and turkmenistan. in kazakhstan the drink is known as shubat, and is a staple summer food. due to preparation requirements and perishable nature, chal has proved difficult to export. agaran (fermented cream) is collected from the surface of chal.

Side, Snack, Appetizer

Chal

Chal, or shubat (kazakh: шұбат, pronounced [ɕʊˈbɑt]), is a turkic (especially turkmen, uzbek and kazakh) beverage of fermented camel milk, sparkling white with a sour flavor, popular in central asia — particularly in kazakhstan, uzbekistan and turkmenistan. in kazakhstan the drink is known as shubat, and is a staple summer food. due to preparation requirements and perishable nature, chal has proved difficult to export. agaran (fermented cream) is collected from the surface of chal.

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

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

Çörek

Tsoureki (greek: τσουρέκι) also known as شوريك (arabic), choreg or "chorek" (armenian չորեկ, կաթնահունց), çörək (azerbaijani), çyrek (albanian), kozunak (bulgarian козунак), cozonac (romanian) or paskalya çöreği (turkish) is a sweet holiday bread made with flour, milk, butter, eggs, and sugar and commonly seasoned with orange zest, mastic resin, or mahlab. lampropsomo, a variation of tsoureki commonly called "greek easter bread," is made by greek communities during easter, not only in greece, but also in other countries with greek communities. it is also sometimes called armenian easter bread.

Main

Doğrama

Shredded meat and bread stew

Main

Dolma

Dolma is a family of stuffed dishes associated with ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the ottoman empire. some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. wrapped dolma are known as sarma. they can be served warm or at room temperature.

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.

Side, Snack, Appetizer

Dried fruit

Dried fruit is fruit from which the majority of the original water content has been removed either naturally, through sun drying, or through the use of specialized dryers or dehydrators. dried fruit has a long tradition of use dating back to the fourth millennium bc in mesopotamia, and is prized because of its sweet taste, nutritive value, and long shelf life. today, dried fruit consumption is widespread. nearly half of the dried fruits sold are raisins, followed by dates, prunes, figs, apricots, peaches, apples, and pears. these are referred to as "conventional" or "traditional" dried fruits: fruits that have been dried in the sun or in heated wind tunnel dryers. many fruits such as cranberries, blueberries, cherries, strawberries, and mango are infused with a sweetener (e.g. sucrose syrup) prior to drying. some products sold as dried fruit, like papaya, kiwifruit and pineapple, are most often candied fruit. dried fruits retain most of the nutritional value of fresh fruits. the specific nutrient content of the different dried fruits reflects their fresh counterpart and the processing method.

Side, Snack, Appetizer

Dried melon

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.

Side, Snack, Appetizer

Fruit

Apricots, grapes, melons, pomegranates, plums

Main

Gelin budy

Croquettes filled with meat

Main

Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

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

Gutap

Qutab (gutap) is an azerbaijani dish made from thinly rolled dough that is cooked briefly on a convex griddle known as saj.

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

Içlekli

Meat pie, stuffed flatbread, cooked in a clay oven or in hot sand

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.

Side, Snack, Appetizer

Katlama

Kattama (kazakh: қаттама, romanized: qattama; kyrgyz: каттама, both pronounced [qɑttɑmɑ]), katlama, katmer (turkish: katmer), qatlama azerbaijani , qator gambir (mongolian: гамбир, pronounced [ɢæmʲbʲĭɾ]) is a fried layered bread common in the cuisines of central asia. qatlama in traditional turkish means "folded", which comes from the verb qatlamaq "to fold", likely referring to the traditional method of preparation. the turkish variety katmer is made as a dessert with kaymak (clotted cream,) and like many other delicacies from gaziantep, is also filled and topped with pistachios.

Main

Kazanlama

Marinated lamb that is cooked directly on hot coals and covered with a lid and wet sand

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.

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.

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.

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.

Main

Kremli towuk çorba

Creamy chicken soup

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.

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.

Side, Snack, Appetizer

Lipioshka

Tandyr nan (kazakh/kyrgyz: тандыр-нан), tandir non (uzbek) or tonur nan (uighur: تونۇر نان), also called lepyoshka (russian: лепёшка), is a type of central asian naan.

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.

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

Melons

A melon is any of various plants of the family cucurbitaceae with sweet, edible, and fleshy fruit. the word "melon" can refer to either the plant or specifically to the fruit. botanically, a melon is a kind of berry, specifically a "pepo". the word melon derives from latin melopepo, which is the latinization of the greek μηλοπέπων (mēlopepōn), meaning "melon", itself a compound of μῆλον (mēlon), "apple, treefruit (of any kind)" and πέπων (pepōn), amongst others "a kind of gourd or melon". many different cultivars have been produced, particularly of cantaloupes.

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.

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Mutton

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

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.

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

Cookies

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.

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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.

Dessert, Sweet

Pişme

Diamond-shaped doughnuts

Main

Plov

Pilaf (us spelling) or pilau (uk spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere.at the time of the abbasid caliphate, such methods of cooking rice at first spread through a vast territory from india to spain, and eventually to a wider world. the spanish paella, and the south asian pilau or pulao, and biryani, evolved from such dishes. pilaf and similar dishes are common to balkan, caribbean, south caucasian, central asian, east african, eastern european, latin american, middle eastern, and south asian cuisines. it is a staple food and a popular dish in afghanistan, albania, armenia, azerbaijan, bangladesh, bulgaria, china (notably in xinjiang), cyprus, georgia, greece (notably in crete), india, iraq (notably in kurdistan), iran, israel, kazakhstan, kenya, kyrgyzstan, mongolia, nepal, (pakistani cuisine) pakistan, romania, russia, serbia, sri lanka, tanzania (notably in zanzibar), tajikistan, turkey, turkmenistan, uganda, and uzbekistan.

Dessert, Sweet

Ponchiki

Pączek [ˈpɔntʂɛk]; plural: pączki [ ˈpɔntʂkʲi]; kashubian: pùrcle; silesian: kreple) is a filled doughnut found in polish cuisine.

Main

Preserved meat

Meat preserved in its own rendered fat

Drink

Qatiq

Qatiq is a fermented milk product from the turkic countries. it is considered a more solid form of yogurt than ayran.in order to make qatiq, boiled milk is fermented for 6–10 hours in a warm place. sometimes red beets or cherries are used for colouring. the product may be kept in a cool place for two or three days. if stored longer, it will turn sour; it may still be added to high-fat soups, though. the chalop soup is made from qatiq in uzbekistan. when sour milk is strained in a canvas bag, the resulting product is called suzma. dried suzma, or kurut, is often rolled into marble-size balls.

Breakfast

Qatiq

Qatiq is a fermented milk product from the turkic countries. it is considered a more solid form of yogurt than ayran.in order to make qatiq, boiled milk is fermented for 6–10 hours in a warm place. sometimes red beets or cherries are used for colouring. the product may be kept in a cool place for two or three days. if stored longer, it will turn sour; it may still be added to high-fat soups, though. the chalop soup is made from qatiq in uzbekistan. when sour milk is strained in a canvas bag, the resulting product is called suzma. dried suzma, or kurut, is often rolled into marble-size balls.

Side, Snack, Appetizer

Salo

Salo (ukrainian: сало, russian: сало, belarusian: сала, hungarian: szalonna, polish: słonina, romanian: slănină, czech, slovak: slanina, carpatho-rusyn: солонина/solonyna, bosnian: slanina/сланина, lithuanian: lašiniai, bulgarian: сланина, serbian: slanina/сланина) is a traditional, predominantly slavic food consisting of cured slabs of fatback (rarely pork belly), with or without skin (especially famous in ukraine). the food is commonly eaten and known under different names in countries across the region. it is usually dry salt or brine cured. the east slavic variety is sometimes treated with paprika or other seasonings, while the south slavic version is often smoked. in ukraine and many other countries salo is a part of the traditional national cuisine. the slavic word "salo" or "salanina" as applied to this type of food (it has other meanings as well) is often translated to english as "bacon" or "lard". unlike lard, salo is not rendered. unlike bacon, salo has little or no lean meat. it is similar to italian lardo, the main differences being the thickness of the cut (lardo is often sliced very thinly) and seasoning. east slavic salo uses salt, garlic, black pepper and sometimes coriander in the curing process, while lardo is generally seasoned with rosemary and other herbs.

Main

Samsa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

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Seafood

Seafood is any form of sea life regarded as food by humans, prominently including fish and shellfish. shellfish include various species of molluscs (e.g. bivalve molluscs such as clams, oysters and mussels, and cephalopods such as octopus and squid), crustaceans (e.g. shrimp, crabs, and lobster), and echinoderms (e.g. sea cucumbers and sea urchins). historically, marine mammals such as cetaceans (whales and dolphins) as well as seals have been eaten as food, though that happens to a lesser extent in modern times. edible sea plants such as some seaweeds and microalgae are widely eaten as sea vegetables around the world, especially in asia. seafood is an important source of (animal) protein in many diets around the world, especially in coastal areas. semi-vegetarians who consume seafood as the only source of meat are said to adhere to pescetarianism. the harvesting of wild seafood is usually known as fishing or hunting, while the cultivation and farming of seafood is known as aquaculture and fish farming (in the case of fish). most of the seafood harvest is consumed by humans, but a significant proportion is used as fish food to farm other fish or rear farm animals. some seafoods (i.e. kelp) are used as food for other plants (a fertilizer). in these ways, seafoods are used to produce further food for human consumption. also, products such as fish oil and spirulina tablets are extracted from seafoods. some seafood is fed to aquarium fish, or used to feed domestic pets such as cats. a small proportion is used in medicine, or is used industrially for nonfood purposes (e.g. leather).

Main

Sebzeli etli çörek

Dough layered with a meat and vegetable mixture

Main

Shashlik

Shashlik, or shashlick (russian: шашлык shashlyk), is a dish of skewered and grilled cubes of meat, similar to or synonymous with shish kebab. it is known traditionally by various other names in the caucasus, eastern europe and central asia, and from the 19th century became popular as shashlik across much of the russian empire and nowadays in the russian federation and former soviet republics.

Main

Somsa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.

Main

Şüle

Rice porridge or soup

Main

Sup

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.

Dessert, Sweet

Süýtli tüwi

Muhallebi is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, popular as a dessert in the middle east. while the dessert is called muhallebi in greece, turkey and iraq, the egyptian variant is called mahalabia, the levantine variant is called mahalayeh.

Side, Snack, Appetizer

Tvorog

Farmer's cheese, an acid-set cheese, similar to yogurt or cream cheese, serve with sugar, honey or jam

Main

Unash

Noodle soup

Dessert, Sweet

Varenye

Varenye (russian: варенье, belarusian: варэнне/варэньне, ukrainian: варення) is a popular whole-fruit preserve, widespread in eastern europe (russia, ukraine, belarus), as well as the baltic region (lithuanian: uogienė, latvian: ievārījums, estonian: moos). it is made by cooking berries, other fruits, or more rarely nuts, vegetables, or flowers, in sugar syrup. in some traditional recipes, other sweeteners such as honey or treacle are used instead of or in addition to sugar.varenye is similar to jam except the fruits are not macerated, and no gelling agent is added. it is characterized by a thick but transparent syrup having the natural colour of the fruits.

Side, Snack, Appetizer

Vinegret

Vinegret (russian: винегрет) or russian vinaigrette is a salad in russian cuisine which is also popular in other post-soviet states. this type of food includes diced cooked vegetables (red beets, potatoes, carrots), chopped onions, as well as sauerkraut and/or brined pickles. other ingredients, such as green peas or beans, are sometimes also added. the naming comes from vinaigrette, which is used as a dressing. however, in spite of the name, vinegar is often omitted in modern cooking, and sunflower or other vegetable oil is just used. some cooks add the brine from the pickled cucumbers or sauerkraut. along with olivier salad and dressed herring, vinegret is served as zakuska on celebration tables in russophone communities. despite the widespread popularity in russia and ukraine, the basic mixed salad recipes were adopted from western european cuisines as late as the 19th century. originally, the term vinegret denoted any mixture of diced cooked vegetables dressed with vinegar. later the meaning changed to any mixed salad with beetroots. modern russian and ukrainian cookbooks still mention the possibility of adding mushrooms, meat or fish, but this is rarely practiced. similar beetroot-based salads are prepared throughout northern europe. examples are herring salad and beetroot salad in north german and scandinavian cuisines (see also de:heringssalat, sv:rödbetssallad), as well as rosolli in finnish cuisine, with the name for the latter stemming from rassol (russian: рассол), the russian word for brine.

Drink

Vodka

Vodka (polish: wódka [ˈvutka], russian: водка [ˈvotkə], swedish: vodka [vɔdkɑː]) is a clear distilled alcoholic beverage. different varieties originated in poland, russia, and sweden. vodka is composed mainly of water and ethanol but sometimes with traces of impurities and flavourings. traditionally, it is made by distilling liquid from fermented cereal grains. potatoes have been used in more recent times, and some modern brands use fruits, honey, or maple sap as the base. since the 1890s, standard vodkas have been 40% alcohol by volume (abv) (80 u.s. proof). the european union has established a minimum alcohol content of 37.5% for vodka. vodka in the united states must have a minimum alcohol content of 40%.vodka is traditionally drunk "neat" (not mixed with water, ice, or other mixers), and it is often served freezer chilled in the vodka belt of belarus, estonia, finland, iceland, latvia, lithuania, norway, poland, russia, sweden, and ukraine. it is also used in cocktails and mixed drinks, such as the vodka martini, cosmopolitan, vodka tonic, screwdriver, greyhound, black or white russian, moscow mule, bloody mary, and caesar.

Drink

Wine

Wine is an alcoholic drink typically made from fermented grapes. yeast consumes the sugar in the grapes and converts it to ethanol and carbon dioxide, releasing heat in the process. different varieties of grapes and strains of yeasts are major factors in different styles of wine. these differences result from the complex interactions between the biochemical development of the grape, the reactions involved in fermentation, the grape's growing environment (terroir), and the wine production process. many countries enact legal appellations intended to define styles and qualities of wine. these typically restrict the geographical origin and permitted varieties of grapes, as well as other aspects of wine production. wines not made from grapes involve fermentation of other crops including rice wine and other fruit wines such as plum, cherry, pomegranate, currant and elderberry. wine has been produced for thousands of years. the earliest evidence of wine is from the caucasus region in today's georgia (6000 bce), persia (5000 bce), and italy (4000 bce). new world wine has some connection to alcoholic beverages made by the indigenous peoples of the americas, but is mainly connected to later spanish traditions in new spain. later, as old world wine further developed viticulture techniques, europe would encompass three of the largest wine-producing regions. today, the five countries with the largest wine-producing regions are in italy, spain, france, the united states, and china.wine has long played an important role in religion. red wine was associated with blood by the ancient egyptians and was used by both the greek cult of dionysus and the romans in their bacchanalia; judaism also incorporates it in the kiddush, and christianity in the eucharist. egyptian, greek, roman, and israeli wine cultures are still connected to these ancient roots. similarly the largest wine regions in italy, spain, and france have heritages in connection to sacramental wine, likewise, viticulture traditions in the southwestern united states started within new spain as catholic friars and monks first produced wines in new mexico and california.

Side, Snack, Appetizer

Ýagly çörek

Layered flatbread made with butter

Dessert, Sweet

Zefir

Zefir (russian: зефи́р, may also be spelled zephyr or zephir) is a type of soft confectionery made by whipping fruit and berry purée (mostly apple puree) with sugar and egg whites with subsequent addition of a gelling agent like pectin, carrageenan, agar, or gelatine. it is produced in the countries of the former soviet union. the name given after the greek god of the light west wind zephyr symbolizes its delicate airy consistency.zefir is derived from the traditional russian pastila confectionery, but with added egg white foam and a gelling agent.the form typically resembles traditional meringue. however, in contrast to commercial-grade meringue, zefir is never crispy. in contrast to most chocolate-coated marshmallow-like confectioneries; zefirs normally come without layers of cookies/biscuits included. zefir is usually milky white, may be rose-colored (with berries like cherry, strawberries and such), may have green dye if apple-flavored. chocolate-coated kind of zefir are also a common, widespread version. zefir is comparable in its consistency to marshmallows, krembo, or the filling of modern oreo biscuits (although not its 1902 predecessor with butter, hydrox).

Main

Zharkoe

Pot roast, made with beef and potatoes