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.

Drink

Aleatico

Aleatico is a red italian wine grape variety. it is notable for being the primary grape in the cult wine aleatico di portoferraio made in elba. in chile is known as red moscatel. the grape has also been cultivated at mudgee in new south wales and california.

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

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.

Dessert, Sweet

Baklava

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

Side, Snack, Appetizer

Baklazhannaya ikra

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

Main

Beef

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

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

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

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.

Main

Buhorocha bahsh palov

Pilaf with greens

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.

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.

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.

Side, Snack, Appetizer

Cereal

A cereal is any grass cultivated for the edible components of its grain (botanically, a type of fruit called a caryopsis), composed of the endosperm, germ, and bran. the term may also refer to the resulting grain itself (specifically "cereal grain"). cereal grain crops are grown in greater quantities and provide more food energy worldwide than any other type of crop and are therefore staple crops. edible grains from other plant families, such as buckwheat, quinoa and chia, are referred to as pseudocereals. in their natural, unprocessed, whole grain form, cereals are a rich source of vitamins, minerals, carbohydrates, fats, oils, and protein. when processed by the removal of the bran and germ the remaining endosperm is mostly carbohydrate. in some developing countries, grain in the form of rice, wheat, millet, or maize constitutes a majority of daily sustenance. in developed countries, cereal consumption is moderate and varied but still substantial, primarily in the form of refined and processed grains.the word “cereal” is derived from ceres, the roman goddess of harvest and agriculture.

Drink

Chai Kaymoki

Green tea mixed with milk and butter, and sprinkled with almonds

Main

Chakhokhbili

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

Drink

Champagne

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

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

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

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.

Main

Chorba

Chorba from arabic (شوربه) from the word chareb (شرب, drink) 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.

Main

Chuchvara

Joshpara is a kind of dumpling popular in central asia, south caucasus and the middle east. they are made of unleavened wheat dough squares filled with ground meat and condiments. in observance of the islamic dietary rules, the meat filling is usually without pork.

Side, Snack, Appetizer

Dates

Fruit from the date palm. a common snack, dessert.

Main

Dholeh

Risotto (, italian: [riˈzɔtto, -ˈsɔt-], from riso meaning "rice") is a northern italian rice dish cooked with broth until it reaches a creamy consistency. the broth can be derived from meat, fish, or vegetables. many types of risotto contain butter, onion, white wine, and parmigiano-reggiano. it is one of the most common ways of cooking rice in italy. saffron was originally used for flavour and its signature yellow colour.risotto in italy is normally a first course served before the main course, but risotto alla milanese is often served with ossobuco alla milanese as a main course.

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

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.

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

Fatira

In mandaeism, faṭira (classical mandaic: ࡐࡀࡈࡉࡓࡀ; plural form: faṭiri) is a small, round, saltless, half-baked biscuit. faṭiras are used in rituals such as the ṭabahata masiqta, or the "masiqta of the parents," during which they are served in ritual clay trays called ṭariana. the faṭira, which is saltless, is distinct from another type of sacramental bread known as the pihta, which contains salt to symbolize the souls of living people when used for living celebrants, but is saltless like the faṭira when used during masiqta (death mass) rituals.the ṣa (classical mandaic: ࡑࡀ), a rolled-up piece of sacramental flatbread that contains nuts and raisins, is also used in ritual meals for the dead and has a phallic symbolism. it is rolled up like a scroll.

Main

Fish

Baked, steamed, stuffed, skewered and grilled, common fish include caspian salmon, carp, grey mullet, kutum, sardines, sturgeon

Dessert, Sweet

Fruit

Fresh & dried, for example, apples, apricots, figs, grapes, lemons, melons, pears, persimmons, pomegranates, quinces, watermelons

Side, Snack, Appetizer

Fruit

Fresh & dried, for example, apples, apricots, barberries, figs, cherries, dates, grapes, lemons, melons, pears, persimmons, pomegranates, quinces, watermelons

Main

Funchoza

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

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.

Drink

Gulyakandoz

Dessert, Sweet

Halva

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

Main

Hanum

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

Side, Snack, Appetizer

Haydari

Haydari is a type of yogurt dish similar to a thick cacık, made from certain herbs and spices, combined with garlic and yogurt. it differs from cacık in that the recipe contains no cucumber and calls for strained yogurt or labne. it is served purely as a meze, being more pungently appetizing - by virtue of being saltier, more acidic and of a thicker consistency - than cacık.

Dessert, Sweet

Holvaytar

Flour-based halvah

Main

Horse meat

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

Main

Hybivka

Mushroom soup

Side, Snack, Appetizer

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

Kabernet likernoe

Cabernet dessert wine

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.

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.

Main

Kavurma

Kavurma is a broad type of fried or sautéed meat dish found in turkish cuisine. the name also refers to canned or preserved versions of a similar dish, prepared by dry frying the meat to render down the fat.

Side, Snack, Appetizer

Kaymak

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

Side, Snack, Appetizer

Kazy

Horse meat sausage

Main

Kebab

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

Breakfast

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.

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.

Main

Khash

Khash (armenian: խաշ; known by the derivations khashi (georgian: ხაში) and azerbaijani: xaş, respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). it is also known by other designations, namely pacha (persian: پاچه; albanian: paçe; mesopotamian arabic: pacha, پاچة; serbo-croatian: pača; bulgarian: пача; greek: πατσάς), kalle-pache (persian: کله‌پاچه; turkish: kelle paça; azerbaijani: kəllə-paça), kakaj šürpi (chuvash: какай шÿрпи) or serûpê (kurdish: سه‌روپێ, romanized: serûpê). considered originating in traditional armenian cuisine, khash and its variations are also traditional dishes in afghanistan, albania, azerbaijan, bosnia and herzegovina, bulgaria, georgia, greece, iran, iraq, turkey, north macedonia, mongolia and some persian gulf countries.

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.

Main

Khorovats

Khorovats (armenian: խորոված, [χoɾoˈvɑt͡s]) is an armenian barbecue. the meat may be marinated before grilling, but it does not have to be. it can be made with lamb, pork, beef, chicken, fish, or even veal. this is generally a dish reserved for "festive occasions".

Drink

Khovrenko Samarkand Winery

Dessert, Sweet

Khvorost

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

Dessert, Sweet

Kiev cake

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

Side, Snack, Appetizer

Kishka

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

Dessert, Sweet

Kissel

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

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.

Dessert, Sweet

Kompot

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

Drink

Kompot

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

Side, Snack, Appetizer

Korall

Korall (russian: коралл) is a russian processed cheese with a shrimp flavoring. the cheese production began in soviet times. today the brand has no single owner, and is produced by several companies.the cheese is characteristically pink and is soft. spices are often added to the cheese, just as black pepper to accompany the taste of shrimp and black pepper. korall contains 60% fat and no more than 2% salt, and around 10% protein fish paste. on the cover of the white polystyrene boxes it is sold in is the image of a crayfish and it is packaged in boxes of 50, 100, 150, 200 and 250 g, as well as in tubes.

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.

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.

Main

Kutabi

Flatbread filled with a savory greens and herb mixture

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.

Main

Lamb

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

Lavash

Lavash is a thin flatbread usually leavened, traditionally baked in a tandoor (tonir) or on a sajj, and common to the cuisines of south caucasus, western asia, and the areas surrounding the caspian sea. lavash is one of the most widespread types of bread in armenia, azerbaijan, iran and turkey. the traditional recipe can be adapted to the modern kitchen by using a griddle or wok instead of the tonir.in 2014, "lavash, the preparation, meaning and appearance of traditional bread as an expression of culture in armenia" was inscribed in the unesco representative list of the intangible cultural heritage of humanity. in 2016, making and sharing flatbread (lavash, katyrma, jupka or yufka) in communities of azerbaijan, iran, kazakhstan, kyrgyzstan and turkey was inscribed on the list as well. lavash is similar to yufka, but in turkish cuisine lavash (lavaş) is prepared with a yeast dough while yufka is typically unleavened.

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.

Main

Mastava

Soup made with rice, meat, potatoes, vegetables

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.

Main

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.