Side, Snack, Appetizer

Kõrvitsasalat

Preserved pumpkin, cubed pumpkin is marinated in water, vinegar, sugar, cinnamon, spices

Main

Kotletid

Meat patties, made with pork, beef, veal

Breakfast

Kringel

Kringle (, listen ) is a northern european pastry, a variety of pretzel. pretzels were introduced by roman catholic monks in the 13th century in denmark, and from there they spread throughout scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle. in danish and norwegian, the word is kringle, plural kringler; estonian: kringel, plural kringlid; latvian: kliņģeris, plural kliņģeri; swedish: kringla, plural kringlor; finnish: rinkeli; german: kringel and icelandic: kringla. the word originates from the old norse kringla, meaning ring or circle. in the netherlands, a particular type of sweet kringle is well known under the dutch name krakeling. the shape of the kringle has given name to a similarly entangled feature found in some proteins, the so-called kringle domain.

Dessert, Sweet

Kringel

Kringle (, listen ) is a northern european pastry, a variety of pretzel. pretzels were introduced by roman catholic monks in the 13th century in denmark, and from there they spread throughout scandinavia and evolved into several kinds of sweet, salty or filled pastries, all in the shape of kringle. in danish and norwegian, the word is kringle, plural kringler; estonian: kringel, plural kringlid; latvian: kliņģeris, plural kliņģeri; swedish: kringla, plural kringlor; finnish: rinkeli; german: kringel and icelandic: kringla. the word originates from the old norse kringla, meaning ring or circle. in the netherlands, a particular type of sweet kringle is well known under the dutch name krakeling. the shape of the kringle has given name to a similarly entangled feature found in some proteins, the so-called kringle domain.

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.

Dessert, Sweet

Küpsetatud õunad

Baked apples

Dessert, Sweet

Küpsisetort

Layered cookie cake

Side, Snack, Appetizer

Kurgisalat

Cucumber salad

Main

Kurinyy sup

Chicken soup is a soup made from chicken, simmered in water, usually with various other ingredients. the classic chicken soup consists of a clear chicken broth, often with pieces of chicken or vegetables; common additions are pasta, noodles, dumplings, or grains such as rice and barley. chicken soup has acquired the reputation of a folk remedy for colds and influenza, and in many countries is considered a comfort food.

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

Lambapraad

Roast lamb

Main

Lamprey

Lampreys (sometimes inaccurately called lamprey eels) are an ancient extant lineage of jawless fish of the order petromyzontiformes , placed in the superclass cyclostomata. the adult lamprey may be characterized by a toothed, funnel-like sucking mouth. the common name "lamprey" is probably derived from latin lampetra, which may mean "stone licker" (lambere "to lick" + petra "stone"), though the etymology is uncertain. lamprey is sometimes seen for the plural form.there are about 38 known extant species of lampreys and five known extinct species. parasitic carnivorous species are the most well-known, and feed by boring into the flesh of other fish to suck their blood; but only 18 species of lampreys engage in this micropredatory lifestyle. of the 18 carnivorous species, nine migrate from saltwater to freshwater to breed (some of them also have freshwater populations), and nine live exclusively in freshwater. all non-carnivorous forms are freshwater species. adults of the non-carnivorous species do not feed; they live off reserves acquired as ammocoetes (larvae), which they obtain through filter feeding.

Main

Lasagne

Lasagne (us: , also uk: , italian: [laˈzaɲɲe]; singular lasagna, italian: [laˈzaɲɲa]) are a type of pasta, possibly one of the oldest types, made of very wide, flat sheets. either term can also refer to an italian dish made of stacked layers of lasagne alternating with fillings such as ragù (ground meats and tomato sauce), vegetables, cheeses (which may include ricotta, mozzarella, and parmesan), and seasonings and spices, like italian seasoning, such as garlic, oregano and basil. the dish may be topped with grated cheese, which becomes melted after baking. typically cooked pasta is assembled with the other ingredients and then baked in an oven. the resulting baked pasta is cut into single-serving square portions.

Dessert, Sweet

Leivasupp

Sweet rye bread porridge with raisins, dried fruit, fruit, cinnamon, serve with whipped cream, sour cream, cinnamon and sugar

Drink

Lemonade

Lemonade is a sweetened lemon-flavored beverage. there are varieties of lemonade found throughout the world. in north america and south asia, cloudy lemonade dominates. it is traditionally a homemade drink using lemon juice, water, and a sweetener such as cane sugar, simple syrup or honey. in the united kingdom, ireland, central europe and australia, a carbonated lemonade soft drink is more common. despite the differences between the drinks, each is known simply as "lemonade" in countries where it is dominant. the suffix "-ade" may also be applied to other similar drinks made with different fruits, such as limeade, orangeade, or cherryade.

Main

Lihapallid

A meatball is ground meat rolled into a ball, sometimes along with other ingredients, such as bread crumbs, minced onion, eggs, butter, and seasoning. meatballs are cooked by frying, baking, steaming, or braising in sauce. there are many types of meatballs using different types of meats and spices. the term is sometimes extended to meatless versions based on vegetables or fish; the latter are also commonly known as fishballs.

Main

Liharullid

A roulade (/ruːˈlɑːd/) is a dish of filled rolled meat or pastry. roulade can be savory or sweet. swiss roll is an example of a sweet roulade. traditionally found in various european cuisines, the term roulade originates from the french word rouler, meaning "to roll".

Dessert, Sweet

Liivakook

Side, Snack, Appetizer

Magushapu kapsas

Sweet and sour red cabbage

Main

Makaronivorm

Macaroni casserole with meat, cheese

Dessert, Sweet

Mannavaht

Semolina and berry mousse

Drink

Margarita

A margarita is a cocktail consisting of tequila, orange liqueur, and lime juice often served with salt on the rim of the glass. the drink is served shaken with ice (on the rocks), blended with ice (frozen margarita), or without ice (straight up). the drink is generally served in a stepped-diameter variant of a cocktail glass or champagne coupe called a margarita glass.

Side, Snack, Appetizer

Marineeritud kala

Marinated fish

Side, Snack, Appetizer

Marineeritud seened

Marinated mushrooms

Side, Snack, Appetizer

Marjad

Berries

Dessert, Sweet

Martsipan

Marzipan is a confection consisting primarily of sugar, honey, and almond meal (ground almonds), sometimes augmented with almond oil or extract. it is often made into sweets; common uses are chocolate-covered marzipan and small marzipan imitations of fruits and vegetables. it can also be used in biscuits or rolled into thin sheets and glazed for icing cakes, primarily birthday cakes, wedding cakes and christmas cakes. marzipan paste may also be used as a baking ingredient, as in stollen or banket. in some countries, it is shaped into small figures of animals as a traditional treat for new year's day or christmas. marzipan is also used in tortell, and in some versions of king cake eaten during the carnival season. traditional swedish princess cake is typically covered with a layer of marzipan that has been tinted pale green or pink.

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

Meekook

Layered honey cake

Main

Metssiga

The wild boar (sus scrofa), also known as the wild swine, common wild pig, eurasian wild pig, or simply wild pig, is a suid native to much of eurasia and north africa, and has been introduced to the americas and oceania. the species is now one of the widest-ranging mammals in the world, as well as the most widespread suiform. it has been assessed as least concern on the iucn red list due to its wide range, high numbers, and adaptability to a diversity of habitats. it has become an invasive species in part of its introduced range. wild boars probably originated in southeast asia during the early pleistocene and outcompeted other suid species as they spread throughout the old world.as of 1990, up to 16 subspecies are recognized, which are divided into four regional groupings based on skull height and lacrimal bone length. the species lives in matriarchal societies consisting of interrelated females and their young (both male and female). fully grown males are usually solitary outside the breeding season. the wolf is the wild boar's main predator in most of its natural range except in the far east and the lesser sunda islands, where it is replaced by the tiger and komodo dragon respectively. the wild boar has a long history of association with humans, having been the ancestor of most domestic pig breeds and a big-game animal for millennia. boars have also re-hybridized in recent decades with feral pigs; these boar–pig hybrids have become a serious pest wild animal in the americas and australia.

Drink

Mõdu

Mead () is an alcoholic beverage made by fermenting honey mixed with water, and sometimes with added ingredients such as fruits, spices, grains, or hops. the alcoholic content ranges from about 3.5% abv to more than 18%. the defining characteristic of mead is that the majority of the beverage's fermentable sugar is derived from honey. it may be still, carbonated, or naturally sparkling; dry, semi-sweet, or sweet.the term honey wine is sometimes used as a synonym for mead, although wine is typically defined to be the product of fermented grapes or certain other fruits, and some cultures have honey wines that are distinct from mead. the honey wine of hungary, for example, is the fermentation of honey-sweetened pomace of grapes or other fruits.mead was produced in ancient times throughout europe, africa and asia, and has played an important role in the mythology of some peoples. in norse mythology, for example, the mead of poetry was crafted from the blood of the wise-being kvasir and turned the drinker into a poet or scholar.

Drink

Mojito

Mojito (; spanish: [moˈxito]) is a traditional cuban highball. the cocktail often consists of five ingredients: white rum, sugar (traditionally sugar cane juice), lime juice, soda water, and mint. its combination of sweetness, citrus, and herbaceous mint flavors is intended to complement the rum, and has made the mojito a popular summer drink.when preparing a mojito, fresh lime juice is added to sugar (or to simple syrup) and mint leaves. the mixture is then gently mashed with a muddler. the mint leaves should only be bruised to release the essential oils and should not be shredded. then rum is added and the mixture is briefly stirred to dissolve the sugar and to lift the mint leaves up from the bottom for better presentation. finally, the drink is topped with crushed ice and sparkling soda water. mint leaves and lime wedges are used to garnish the glass. the mojito is one of the most famous rum-based highballs. there are several versions of the mojito.

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

Mulgikapsad

Braised pork with barley and sauerkraut

Main

Mulgipuder

Porridge made with mashed potatoes and barley, may also contain bacon and onions

Main

Munapuder

Scrambled eggs

Breakfast

Munapuder

Scrambled eggs

Side, Snack, Appetizer

Munavoi

Egg butter (finnish: munavoi, estonian: munavõi) is a mixture of butter and chopped hard boiled eggs. it is a well known spread in finnish cuisine and estonian cuisine. in finland, egg butter is typically spread over hot karelian pasties. in estonia, egg butter and leib (dark rye bread) are traditionally included in the easter sunday meal.

Side, Snack, Appetizer

Nachynka

Cornmeal dressing or spoonbread, serve as a side with meat

Main

Oasupp

Bean soup

Side, Snack, Appetizer

Odrakarask

Barley bread is a type of bread made from barley flour derived from the grain of the barley plant. in the british isles it is a bread which dates back to the iron age. today, barley flour is commonly blended (in a smaller proportion) with wheat flour to make conventional breadmaking flour.

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.

Drink

Õllenaut

Dessert, Sweet

Õllesupp

Sweet beer soup, made with milk, eggs, beer and sugar

Drink

Õlu

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.

Dessert, Sweet

Oreshki

Walnut-shaped cookies filled with caramel, chocolate, nuts

Dessert, Sweet

Õunakook

Apple pie, apple tart

Dessert, Sweet

Panna cotta

Panna cotta (italian for "cooked cream") is an italian dessert of sweetened cream thickened with gelatin and molded. the cream may be aromatized with coffee, vanilla, or other flavorings.

Main

Pannkook

Pancakes or crepes, may have sweet or savory filling/topping

Dessert, Sweet

Pannkook

Pancakes or crepes with a fruit or sweet filling/topping

Main

Pardipraad

Roast duck

Dessert, Sweet

Paskha

Paskha (also spelled pascha, or pasha; russian: па́сха; [ˈpasxə]; "easter") is a slavic festive dish made in eastern orthodox countries which consists of food that is forbidden during the fast of great lent. it is made during holy week and then brought to church on great saturday to be blessed after the paschal vigil. the name of the dish comes from pascha, the eastern orthodox celebration of easter. besides russia, ukraine, etc., pashav is also often served in finland. cheese paskha is a traditional easter dish made from quark (curd cheese, russian: творог, tr. tvorog), which is white, symbolizing the purity of christ, the paschal lamb, and the joy of the resurrection. it is formed in a mold, traditionally in the shape of a truncated pyramid which symbolizes the first passover in egypt, a nod to christianity's early jewish beginnings and a reminder that the last supper of jesus was a passover seder. others believe the pyramid is a symbol of the trinity, the church; tomb of christ). it is usually served as an accompaniment to rich easter breads called paska in ukraine and kulich in russia (where the "paskha" name is also used in the southern regions). the easter foods; bread and cheese paska are very rich and made of many dairy items given up during great lent. they are brought to church on easter to be blessed by the priest. the pascha is decorated with traditional religious symbols, such as the orthodox three-bar cross, and the letters x and b (cyrillic letters which stands for христосъ воскресе which translates to christ is risen . in addition to the main ingredient (tvorog), additional ingredients, such as butter, eggs, smetana (sour cream), raisin, almonds, vanilla, spices, and candied fruits can be used.the paskha can either be cooked or uncooked (raw). cooked paskha is made in the form of an egg custard, to which the remaining ingredients are folded in. an uncooked paskha is made simply of the raw curd and the other ingredients mixed at room temperature. since uncooked curd cannot be conserved for a long period of time, these paskhas are typically made smaller. the tvorog is first pressed in order to eliminate the maximum amount of liquid possible, then put twice through a sieve to make a homogeneous mass. if the paskha is cooked, this mass is then heated. the pan containing the mixture is then placed in a container of cold water and progressively cooled. afterward, it is placed in a traditional wooden mould assembly called pasochnitsa (пасочница), with a layer of cheesecloth protecting the mould. the wooden mould can be taken apart for cleaning; however, more modern materials, such as plastics, are used nowadays. the mould is cooled for twelve hours in a cold, but not freezing place (typically in a cellar or refrigerator). finally, the paskha is turned out of the mould, the cheesecloth removed, and put on a dish. it may then be decorated with candied fruits, nuts, or flowers. in contemporary times, cheese paska is not always formed in a mould and is sometimes served in a mound on a plate.the paskha (or at least a portion of it) will be placed in an easter basket together with other festal foods, and taken to church to be blessed.

Side, Snack, Appetizer

Pasteet

Pâté (uk: pat-ay, us: pa(h)-tay, french: [pɑte] (listen)) is a paste, pie or loaf filled with a forcemeat. common forcemeats include ground meat from pork, poultry, fish or beef; fat, vegetables, herbs, spices and either wine or brandy (often cognac or armagnac). it is often served on or with bread or crackers.pâté can be served either hot or cold, but it is considered to develop its best flavors after a few days of chilling.

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

Pavlova

Pavlova is a meringue-based dessert. originating in either australia or new zealand in the early 20th century, it was named after the russian ballerina anna pavlova. taking the form of a cake-like circular block of baked meringue, pavlova has a crisp crust and soft, light inside. the confection is usually topped with fruit and whipped cream. the name is pronounced , or like the name of the dancer, which was .the dessert is believed to have been created in honour of the dancer either during or after one of her tours to australia and new zealand in the 1920s. the nationality of its creator has been a source of argument between the two nations for many years.the dessert is a popular dish and an important part of the national cuisine of both australia and new zealand. with its simple recipe, it is frequently served during celebratory and holiday meals. it is most identified with and consumed most frequently in the summer time, including at christmas time.

Side, Snack, Appetizer

Peenleib

Sweet and sour rye bread

Main

Pelmeni

Pelmeni (russian: пельмeни—plural, pronounced [pʲɪlʲˈmʲenʲɪ]; pelmen, russian: пельмень—singular, pronounced [pʲɪlʲˈmʲenʲ]) are dumplings of russian cuisine that consist of a filling wrapped in thin, unleavened dough. the debate about the exact place of origin is still active, with ural and siberia both maintaining strong claims. pelmeni have been described as "the heart of russian cuisine".

Main

Perch

Perch is a common name for fish of the genus perca, freshwater gamefish belonging to the family percidae. the perch, of which three species occur in different geographical areas, lend their name to a large order of vertebrates: the perciformes, from the greek: πέρκη (perke), simply meaning perch, and the latin forma meaning shape. many species of freshwater gamefish more or less resemble perch, but belong to different genera. in fact, the exclusively saltwater-dwelling red drum is often referred to as a red perch, though by definition perch are freshwater fish. though many fish are referred to as perch as a common name, to be considered a true perch, the fish must be of the family percidae. the type species for this genus is the european perch, p. fluviatilis.

Drink

Pett

Buttermilk is a fermented dairy drink. traditionally, it was the liquid left behind after churning butter out of cultured cream. as most modern butter is not made with cultured cream but uncultured sweet cream, most modern buttermilk is cultured separately. it is common in warm climates where unrefrigerated fresh milk sours quickly.buttermilk can be drunk straight, and it can also be used in cooking. in making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. buttermilk is also used in marination, especially of chicken and pork.

Drink

Piim

Milk is a nutrient-rich liquid food produced by the mammary glands of mammals. it is the primary source of nutrition for young mammals (including breastfed human infants) before they are able to digest solid food. immune factors and immune-modulating components in milk contribute to milk immunity. early-lactation milk, which is called colostrum, contains antibodies that strengthen the immune system, and thus reduces the risk of many diseases. milk contains many nutrients, including protein and lactose.the us cdc recommends that children over the age of 12 months should have two servings of dairy milk products a day.as an agricultural product, dairy milk is collected from farm animals. in 2011, dairy farms produced around 730 million tonnes (800 million short tons) of milk from 260 million dairy cows. india is the world's largest producer of milk and the leading exporter of skimmed milk powder, but it exports few other milk products. because there is an ever-increasing demand for dairy products within india, it could eventually become a net importer of dairy products. new zealand, germany and the netherlands are the largest exporters of milk products.more than six billion people worldwide consume milk and milk products, and between 750 and 900 million people live in dairy-farming households.

Main

Piima-klimbisupp

Milk soup with dumplings

Main

Pike-perch

Sander (formerly known as stizostedion) is a genus of predatory ray-finned fish in the family percidae, which also includes the perches, ruffes, and darters. they are also known as "pike-perch" because of their resemblance to fish in the unrelated esocidae (pike) family. they are the only genus in the monotypic tribe luciopercini, which is one of two tribes in the subfamily luciopercinae,

Main

Pikkpoiss

Meatloaf is a dish of ground meat that has been combined with other ingredients and formed into the shape of a loaf, then baked or smoked. the final shape is either hand-formed on a baking tray, or pan-formed by cooking it in a loaf pan. it is usually made with ground beef, although ground lamb, pork, veal, venison, poultry, and seafood are also used, sometimes in combination. vegetarian adaptations of meatloaf may use imitation meat or pulses. the cooked meatloaf can be sliced like a loaf of bread to make individual portions. it can easily become dry; therefore, various techniques exist to keep the dish moist, like mixing in bread crumbs and egg, covering it with sauce, wrapping it, or using moisture-enhancing ingredients in the mixture, such as filling it with fatty meats, rich cheeses, or vegetables.

Drink

Piña Colada

The piña colada (; spanish: piña [ˈpiɲa], "pineapple", and colada [koˈlaða], "strained") is a cocktail made with rum, cream of coconut or coconut milk, and pineapple juice, usually served either blended or shaken with ice. it may be garnished with either a pineapple wedge, maraschino cherry, or both. there are two versions of the drink, both originating in puerto rico.

Dessert, Sweet

Piparkoogid

Gingerbread cookies

Main

Pirukas

Meat and/or vegetable pie, made with pork, beef, vegetables, mushrooms, cheese, also made with jam, fruit

Side, Snack, Appetizer

Pirukas

Meat and/or vegetable pie, made with pork, beef, vegetables, mushrooms, cheese, also made with jam, fruit

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.

Drink

Põhjala

Põhjala brewery (estonian: põhjala pruulikoda) is a craft brewery in tallinn, estonia. its name is estonian for "northern realm". it is the largest craft brewery in the baltic states and the only one to have been included in the ratebeer "top 100" list of world breweries. in 2021 the company had a turnover of 4.61 million euros. põhjala has a particular focus on porters, barrel ageing, and ingredients from the forests of estonia.

Side, Snack, Appetizer

Pohlamoos

Lingonberry jam

Drink

Põltsamaa

Apple wine

Dessert, Sweet

Ponchiki

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

Main

Porgandipirukas

Savory carrot pie

Main

Porridge

Porridge is a food made by heating or boiling ground, crushed or chopped starchy plants, typically grain, in milk or water. it is often cooked or served with added flavourings such as sugar, honey, (dried) fruit or syrup to make a sweet cereal, or it can be mixed with spices, meat or vegetables to make a savoury dish. it is usually served hot in a bowl, depending on its consistency. oat porridge, or oatmeal, is one of the most common types of porridge. gruel is a thinner version of porridge.

Main

Pozharsky cutlet

A pozharsky cutlet (russian: пожарская котлета, pozharskaya kotleta, plural: пожарские котлеты, pozharskie kotlety; also spelled pojarski) is a breaded ground chicken or veal patty that is typical for russian cuisine. a distinct feature of this cutlet is adding butter to minced meat which results in an especially juicy and tender consistency. the dish was created in the beginning of the 19th century in russia and later adopted by french haute cuisine.

Main

Praetud räimed

Pan-fried smelts

Main

Praetud veisemaks

Fried beef liver

Side, Snack, Appetizer

Pühademunad

Easter eggs, historically colored naturally using onion skins or beetroot juice

Drink

Pühaste

Main

Pumpkin soup

Pumpkin soup is a usually 'bound' (thick) soup made from a purée of pumpkin. it is made by combining the meat of a blended pumpkin with broth or stock. it can be served hot or cold, and is a popular thanksgiving dish in the united states. various versions of the dish are known in many european countries, the united states and other areas of north america, in asia and in australia. pumpkin soup was a staple for the prisoners of war in north vietnamese prison camps during the vietnam war.squash soup is a soup prepared using squash as a primary ingredient. squash used to prepare the soup commonly includes acorn and butternut squash.

Side, Snack, Appetizer

Quark

Quark or quarg is a type of fresh dairy product made from milk. the milk is soured, usually by adding lactic acid bacteria cultures, and strained once the desired curdling is achieved. it can be classified as fresh acid-set cheese. traditional quark can be made without rennet, but in modern dairies small quantities of rennet are typically added. it is soft, white and unaged, and usually has no salt added. it is traditional in the cuisines of baltic, germanic and slavic-speaking countries. dictionaries sometimes translate it as curd cheese, cottage cheese, farmer cheese or junket. in germany, quark and cottage cheese are considered to be different types of fresh cheese and quark is often not considered cheese at all, while in eastern europe cottage cheese is usually viewed as a type of quark (e.g. russian for cottage cheese is "зернёный творог" zernyony tvorog, literally "grainy quark"). quark is similar to french fromage blanc, indian paneer, and the queso fresco/queijo fresco made in the iberian peninsula and in some latin american countries. it is distinct from italian ricotta because ricotta (italian "recooked") is made from scalded whey. quark is somewhat similar to yogurt cheeses such as the south asian chak(k)a, bengali chhena, the arabic labneh, and the central asian suzma or kashk, but while these products are obtained by straining yogurt (milk fermented with thermophile bacteria), quark is made from soured milk fermented with mesophile bacteria.

Main

Räim

Dessert, Sweet

Rhubarb pie

Rhubarb pie is a pie with a rhubarb filling. popular in the uk, where rhubarb has been cultivated since the 1600s, and the leaf stalks eaten since the 1700s. besides diced rhubarb, it almost always contains a large amount of sugar to balance the intense tartness of the plant. a strawberry rhubarb pie is a type of tart and sweet pie made with a strawberry and rhubarb filling. sometimes tapioca is also used. the pie is usually prepared with a bottom pie crust and a variety of styles of upper crust. in the united states, often a lattice-style upper crust is used. this pie is a traditional dessert in the united states. it is part of new england cuisine. rhubarb has long been a popular choice for pies in the great plains region and the midwest region, where fruits were not always readily available. rhubarb pies and desserts are popular in canada as well, as the rhubarb plant can survive in cold climates.

Drink

Ristretto

Ristretto (italian pronunciation: [risˈtretto]) is a "short shot" (30 ml from a double basket) of a more highly concentrated espresso coffee. it is made with the same amount of ground coffee, but extracted with a finer grind (also in from 20 to 30 seconds) using half as much water. a normal short shot might look like a ristretto, but in reality, would only be a weaker, more diluted, shot. the opposite of a ristretto (which means in italian, "shortened, narrow") is a lungo ("long"), which is a double shot. the french call a ristretto a café serré. regardless of whether one uses a hand pressed machine or an automatic, a regular double shot is generally considered to be around 14–18 grams of ground coffee extracted into 60 ml (2 fl oz or two shot glasses). thus, a "double ristretto" consumes the same amount of coffee beans but fills only a single shot glass. coffee contains over a thousand aromatic compounds. a ristretto's chemical composition and taste differ from those of a full-length extraction for three reasons: more concentrated: the first part of any extraction is the most concentrated, its color typically lying between dark chocolate and umber, whereas the tail end of shots are much lighter, varying from the color of dark pumpkin pie to varying shades of tan (see photo, above right). this is an important factor when drinking straight espresso shots. different balance: different chemical compounds in ground coffee dissolve into hot water at different rates. a ristretto contains a greater relative proportion of faster extracting compounds, proportionally fewer of the compounds characteristic of over-extraction, and thus, a different balance. fewer total extracts: relative proportions aside, fewer total coffee compounds—caffeine being just one—are extracted into ristrettos versus full length shots. this is an important factor when diluting shots into water or milk.straight ristrettos—shots that are traditionally drunk from a demitasse and not diluted into a larger cup containing milk or water—could be described as bolder, fuller, with more body and less bitterness. these characteristics are usually attributed to espresso in general but are more pronounced in a ristretto. diluted into a cup of water (e.g. americano or long black) or milk (e.g. latte or cappuccino), ristrettos are less bitter and exhibit a more intense “espresso” character.

Main

Röövlipraad

Meat and vegetables cooked in an earth oven

Side, Snack, Appetizer

Rosolje

In finnish cuisine, rosolli is a salad eaten mostly as a cold side dish, in particular as part of the traditional finnish christmas meal.

Side, Snack, Appetizer

Rukkileib

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

Dessert, Sweet

Rullbiskviit

A swiss roll, jelly roll (united states), roll cake, cream roll, roulade or swiss log is a type of rolled sponge cake filled with whipped cream, jam, or icing. the origins of the term are unclear; in spite of the name "swiss roll", the cake is believed to have originated elsewhere in central europe, possibly austria or slovenia. it appears to have been invented in the nineteenth century, along with battenberg cake, doughnuts, and victoria sponge. in the u.s., commercial versions of the cake are sold with the brand names of ho hos, yodels, swiss cake rolls, and others. a type of roll cake called yule log is traditionally served at christmas. the spiral layered shape of the swiss roll has inspired usage as a descriptive term in other fields, such as the jelly roll fold, a protein fold, the "swiss roll" metamaterial in optics, and the term jelly roll in science, quilting and other fields.

Drink

Rum and coke

Rum and coke, or the cuba libre ( kew-bə lee-bray, spanish: [ˈkuβa ˈliβɾe]; literally "free cuba"), is a highball cocktail consisting of cola, rum, and in many recipes lime juice on ice. traditionally, the cola ingredient is coca-cola ("coke") and the alcohol is a light rum such as bacardi; however, the drink may be made with various types of rums and cola brands, and lime juice may or may not be included. the cocktail originated in the early 20th century in cuba, after the country won independence in the spanish–american war. it subsequently became popular across cuba, the united states, and other countries. its simple recipe and inexpensive, ubiquitous ingredients have made it one of the world's most-popular alcoholic drinks. drink critics often consider the drink mediocre, but it has been noted for its historical significance.

Breakfast

Saiakesed

Pastries

Side, Snack, Appetizer

Saiakesed

Pastries

Drink

Saku

Saku brewery is an estonian brewery and soft drinks company based in saku. it was founded in 1820 by the local baltic german landlord graf karl friedrich von rehbinder. since 2008 carlsberg group has been the sole owner of saku brewery.

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

Šašlõkk

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.

Drink

Schnapps

Schnapps ( or ) or schnaps is a type of alcoholic beverage that may take several forms, including distilled fruit brandies, herbal liqueurs, infusions, and "flavored liqueurs" made by adding fruit syrups, spices, or artificial flavorings to neutral grain spirits. the english loanword "schnapps" is derived from the colloquial german word schnaps [ʃnaps] (listen) (plural: schnäpse), which is used in reference to spirit drinks. the word schnaps stems from low german and is related to the german term "schnappen", meaning "snap", which refers to the spirit usually being consumed in a quick slug from a small glass (i.e., a shot glass).

Main

Schnitzel

A schnitzel is a thin slice of meat. the meat is usually thinned by pounding with a meat tenderizer. most commonly, the meat is breaded before frying. breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. schnitzel is very similar to the dish escalope in france, tonkatsu in japan, cotoletta in italy, kotlet schabowy in poland, milanesa in argentina, chuleta valluna in colombia, and chicken-fried steak and pork tenderloin of the united states.

Main

Seafilee

Pork tenderloin, also called pork fillet, pork steak or gentleman's cut, is a long, thin cut of pork. as with all quadrupeds, the tenderloin refers to the psoas major muscle along the central spine portion, ventral to the lumbar vertebrae, the most tender part of the animal, because those muscles are used for posture rather than locomotion.

Main

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

Seakoot

A ham hock (or hough) or pork knuckle is the joint between the tibia/fibula and the metatarsals of the foot of a pig, where the foot was attached to the hog's leg. it is the portion of the leg that is neither part of the ham proper nor the ankle or foot (trotter), but rather the extreme shank end of the leg bone.