Main

Aash shalgham

Thick turnip stew, made with vegetables, beans, greens, bulgur, rice, chickpeas, lamb, beef

Main

Abgoosht

Lamb and chickpea stew cooked in dizi (clay pots), made with lamb or mutton, chickpeas, beans, tomatoes, onion, potatoes, spices

Side, Snack, Appetizer

Abgoosht spice mix

Main

Adas polow

Lentil rice, may also include dried fruit, raisins, meat

Side, Snack, Appetizer

Advieh

Advieh (persian: ادویه) means spice in persian language and it is a spice mixture used in iranian cuisine. it is used in rice dishes, as well as in chicken and bean dishes. although its specific composition varies from the persian gulf to the caspian sea, common ingredients include turmeric, cinnamon, cardamom, cloves, rose petals or rose buds, cumin, and ginger. it may also include ground golpar, saffron, nutmeg, black pepper, mace, coriander, or sesame. there are two basic varieties of advieh: advieh-e polo - used in rice dishes (usually sprinkled over rice after the rice has been cooked) advieh-e khoresh - used in stews or as a rub for grilled or roasted meatsadvieh used for stews often includes saffron, sesame, cinnamon, rose buds, coriander, cardamom, and other spices.

Side, Snack, Appetizer

Ajîl-e Moshkel-goshâ

Ajil-e moshkel-gosha (persian: آجیل مشکل‌گشا), literally problem-solving nuts, is a mix of diverse dried nuts and fruits that is served during yalda in iran. it is popularly believed that by making a wish and eating it, a problem will be resolved.

Breakfast

Akuri

Akuri is a spicy scrambled egg dish eaten in parsi cuisine of india. akuri is cooked until almost runny; the eggs are never overcooked. the main flavouring is fried onions and the spices used are ginger, coriander, chopped chilis, and black pepper. akuri is traditionally eaten with pav or double roti (types of indian bread). a less common version of akuri is bharuchi akuri, which contains nuts and dry fruits like cashews, almonds and raisins in addition to the other spices. this dish supposedly originated from the city of bharuch in gujarat, hence the name. egg bhurji is a similar egg dish eaten in many parts of the indian subcontinent. connoisseurs of these indian scrambled egg varieties would argue that egg bhurjee and akuri are almost identical but distinct in taste.

Main

Albaloo polo

Albaloo polo (persian: آلبالو پلو) is an iranian side dish of rice and sour cherries usually served with chicken, koobideh, or other types of kebab as well as some form of stews (khoresht). in persian, albaloo is morello cherry; polo is pilaf, a style of cooked rice. the dish can also be served as a type of tahdig known as albaloo polow ba tahdiq maast (آلبالو پلو با ته دیگ ماست), a specialty rice dish with a hardened bottom layer. the herbs and spices used in this variation of polo vary, but typically include advieh, and saffron.

Drink

Arabica coffee

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

Drink

Aragh sagi

A spirit made from fermented raisins

Main

Ardebili chicken stew with prunes

Side, Snack, Appetizer

Ardeh

Tahini or tahina is a middle eastern condiment made from toasted ground hulled sesame. it is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. tahini is used in the cuisines of the levant and eastern mediterranean, the south caucasus, as well as parts of north africa. sesame paste (though not called tahini) is also used in some east asian cuisines.

Main

Ash-e doogh

Ash-e ardabili, ash-e doogh, (persian: آش دوغ) (azerbaijani: ayran çorbası/ərdabili çorbası) also known as "yogurt soup", originates from the azeri region of north west iran (iranian azerbaijan) and is one of the traditional soups of urmia and ardabil. it is a common dish found in many regions and cultures within west asia, including iran, azerbaijan, and turkey.

Main

Aush

Ash (persian: آش), sometimes transliterated as aush or āsh, is a variety of thick noodle soups, which are usually served hot and is part of iranian cuisine and afghan cuisine. the afghan version is more of a noodles and curry (qorma) dish, while the iranian version is a thick pottage dish. it is also found in azerbaijani, turkish, and caucasian cuisine.

Main

Aushak

Aushak (pashto/persian: اَشَک) is an afghan dish made of pasta dumplings filled with chives, with a (frequently meaty) tomato sauce, topped with yogurt and dried mint. a time-consuming meal to prepare, it is usually served on holidays or at special gatherings. it is similar to the central asian mantu, which is also popular in afghanistan. in contrast to aushak, mantu have a meat filling.

Main

Aush reshteh

Aush reshteh or aush-e-reshteh (persian: آش رشته) is a type of aush (iranian thick soup) featuring reshteh (thin noodles) and kashk (a dairy product, made from cooked or dried yogurt), commonly made in iran and azerbaijan.

Main

Baghali ghatogh

Stewed fava beans with dill and eggs, serve with rice

Main

Baghali polow

Rice with fava beans and dill

Side, Snack, Appetizer

Baguette

A baguette (; french: [baɡɛt] (listen)) is a long, thin type of bread of french origin that is commonly made from basic lean dough (the dough, though not the shape, is defined by french law). it is distinguishable by its length and crisp crust. a baguette has a diameter of about 5 to 6 centimetres (2–2+1⁄2 inches) and a usual length of about 65 cm (26 in), although a baguette can be up to 1 m (39 in) long. in november 2018, documentation surrounding the "craftsmanship and culture" on making this bread was added to the french ministry of culture's national inventory of intangible cultural heritage. in may 2021, france submitted the baguette for unesco heritage status.

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.

Dessert, Sweet

Baklava cake

Spiced baklava cake with a sweet walnut and rose water filling

Side, Snack, Appetizer

Balâl

Grilled corn dipped in salty water for flavor

Dessert, Sweet

Bamiyeh

Tulumba or bamiyeh (persian: بامیه) is a deep-fried dessert found in turkey and the regional cuisines of the former ottoman empire. it is a fried batter soaked in syrup, similar to jalebis and churros. it is made from unleavened dough lump (about 3 cm long) given a small ovoid shape with ridges along it using a pastry bag or cookie press with a suitable end piece. it is first deep-fried to golden colour and then sugar-sweet syrup is poured over it when still hot. it is eaten cold.

Side, Snack, Appetizer

Barbari

Barbari bread (persian: نان بربری, romanized: nân-e barbari) is a type of yeast leavened iranian flatbread. it is one of the thickest flat breads and is commonly topped with sesame or black caraway seeds. a notable characteristic of the bread is its top skin that is similar to pretzels or lye roll's skin due to the maillard reaction that occurs during baking. before baking it is glazed with a mixture of baking soda, flour and water. it is widely known as persian flatbread in united states and canada.

Drink

Barberry juice

Berberis (), commonly known as barberry, is a large genus of deciduous and evergreen shrubs from 1–5 m (3.3–16.4 ft) tall, found throughout temperate and subtropical regions of the world (apart from australia). species diversity is greatest in south america and asia; europe, africa and north america have native species as well. the best-known berberis species is the european barberry, berberis vulgaris, which is common in europe, north africa, the middle east, and central asia, and has been widely introduced in north america. many of the species have spines on the shoots and all along the margins of the leaves.

Dessert, Sweet

Bastani

Bastani (persian: بستنی), locally known as bastani sonnati (persian: بستنی سنتی "traditional ice cream") or bastani sonnati zaferani (persian: بستنی سنتی زعفرانی "traditional saffron ice cream"), is an iranian ice cream made from milk, eggs, sugar, rose water, saffron, vanilla, and pistachios. it is known widely as persian ice cream. bastani often contains flakes of frozen clotted cream. sometimes, salep is included as an ingredient. āb havij bastani (persian: آب هویج بستنی) is a mixture of carrot juice made into an ice cream float and occasionally, may be garnished with cinnamon, nutmeg, or other spices.

Side, Snack, Appetizer

Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

Main

Beef stroganoff

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

Main

Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the royal khansamas of the durbar of old delhi, under the mughal empire, during the late 16th century of the then mughal court. it is made with indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.biryani is one of the most popular dishes in south asia, as well as among the diaspora from the region. similar dishes are also prepared in other parts of the world such as in iraq, thailand, singapore and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services.

Breakfast

Bolani

Bolani (dari: بولانی), also called periki (pashto: پارکی) is a stuffed flat-bread from afghanistan, fried with a filling. it has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also graced pumpkin, chives, red lentils or with minced meat. it can be served with plain yogurt or mint yogurt and is usually served with a doogh drink.bolani is made for special occasions like birthday parties, engagement parties or holidays. it is widely sold on the streets in afghanistan, particularly in cities such as kabul, wardak and kandahar.

Main

Bolani

Bolani (dari: بولانی), also called periki (pashto: پارکی) is a stuffed flat-bread from afghanistan, fried with a filling. it has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also graced pumpkin, chives, red lentils or with minced meat. it can be served with plain yogurt or mint yogurt and is usually served with a doogh drink.bolani is made for special occasions like birthday parties, engagement parties or holidays. it is widely sold on the streets in afghanistan, particularly in cities such as kabul, wardak and kandahar.

Side, Snack, Appetizer

Bolani

Bolani (dari: بولانی), also called periki (pashto: پارکی) is a stuffed flat-bread from afghanistan, fried with a filling. it has a thin crust and can be stuffed with a variety of ingredients, such as potatoes or leeks but also graced pumpkin, chives, red lentils or with minced meat. it can be served with plain yogurt or mint yogurt and is usually served with a doogh drink.bolani is made for special occasions like birthday parties, engagement parties or holidays. it is widely sold on the streets in afghanistan, particularly in cities such as kabul, wardak and kandahar.

Side, Snack, Appetizer

Borani

Borani is a salad dish from iranian cuisine. it is also found in turkish cuisine where it is associated with certain provinces like isparta, urfa and van. some versions are made with spinach and yogurt, while the ancient persian borani was made with eggplant, and a regional version from urfa is made with lamb and vegetarian meatballs. borani is also popular in the caucasus and afghanistan.

Drink

Caffè macchiato

Caffè macchiato (italian pronunciation: [kafˈfɛ mmakˈkjaːto] (listen)), sometimes called espresso macchiato, is an espresso coffee drink with a small amount of milk, usually foamed. in italian, macchiato means "stained" or "spotted", so the literal translation of caffè macchiato is "stained coffee" or "marked coffee".

Drink

Caffè mocha

A caffè mocha ( or ), also called mocaccino (italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a café latte (italian: [kafˈfɛ lˈlatte]), commonly served in a glass rather than a mug. other commonly used spellings are mochaccino and also mochachino. the name is derived from the city of mocha, yemen, which was one of the centres of early coffee trade. like latte, the name is commonly shortened to just mocha.

Drink

Cappuccino

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

Dessert, Sweet

Carrot cake

Carrot cake (also known as passion cake) is cake that contains carrots mixed into the batter. most modern carrot cake recipes have a white cream cheese frosting. sometimes nuts such as walnuts or pecans are added into the cake batter, as well as spices such as cinnamon, ginger and ground mixed spice. fruit including pineapple, raisins and shredded coconut can also be used to add a natural sweetness.

Drink

Carrot juice

Carrot juice is juice produced from carrots.

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.

Drink

Chai gol gavzaban

Borage flower tea

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

Chelo kebab

Chelow kabab (persian: چلوکباب čelow-kabāb [tʃelowkæˈbɒːb]) is an iranian dish consisting of steamed rice (čelow) and one of the many varieties of iranian kebab. it is considered the national dish of iran, and was probably created by the time of the qajar dynasty.chelow kebab is served with accompaniments such as butter, sumac powder, basil, onions, and grilled tomatoes. the traditional beverage accompanied with chelow kebab is doogh, an iranian yogurt-based drink, sometimes made of carbonated water. in the old bazaar tradition, the rice and accompaniments are served first, immediately followed by the kababs, which are threaded on skewers, as well as a piece of flat bread (typically lavash). a skewer is placed directly on the rice and while holding the kabab down on the rice with the bread, the skewer is quickly pulled out.

Side, Snack, Appetizer

Chelow

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

Dessert, Sweet

Chocolate

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

Side, Snack, Appetizer

Chutney

A chutney is a spread in the cuisines of the indian subcontinent. chutneys are made in a wide variety of forms, such as a tomato relish, a ground peanut garnish, yogurt or curd, cucumber, spicy coconut, spicy onion or mint dipping sauce. a common variant in anglo-indian cuisine uses a tart fruit such as sharp apples, rhubarb or damson pickle made milder by an equal weight of sugar (usually demerara, turbinado or brown sugar to replace jaggery in some indian sweet chutneys). vinegar was added to the recipe for english-style chutney that traditionally aims to give a long shelf life so that autumn fruit can be preserved for use throughout the year (as are jams, jellies and pickles) or else to be sold as a commercial product. indian pickles use mustard oil as a pickling agent, but anglo-indian style chutney uses malt or cider vinegar which produces a milder product that in western cuisine is often eaten with hard cheese or with cold meats and fowl, typically in cold pub lunches.

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Drink

Cognac

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

Main

Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

Side, Snack, Appetizer

Croissant

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

Main

Dal adas

Spicy stewed red lentils

Main

Dampokhtak

Turmeric rice with fava beans

Side, Snack, Appetizer

Date honey

Date honey, date syrup, date molasses, debes (arabic: دِبس, pronounced [dibs]), or rub (arabic: رُب, pronounced [rubb]; hebrew: דְּבַש תמרים dvash tmarim or סילאן, silan; persian: شیره خرما) is a thick dark brown, very sweet fruit syrup extracted from dates. it is widely used in middle eastern cooking.

Side, Snack, Appetizer

Dates

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

Side, Snack, Appetizer

Delal

Salt blended with herbs such as basil, cilantro and parsley, used with fresh fruits and vegetables, in salad dressings

Drink

Delster Light

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.

Main

Dolmeh bademjan

Eggplant stuffed with a spiced meat and rice mixture

Side, Snack, Appetizer

Dolmeh barg

Stuffed grape leaves, filled with a spiced rice and meat mixture

Side, Snack, Appetizer

Dolmeh kalam

Cabbage rolls

Main

Doner kebab

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

Drink

Doogh

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

Drink

Doppio

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

Drink

Espresso

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

Main

Falafel

Falafel (; arabic: فلافل, [fæˈlæːfɪl] (listen)) is a deep-fried ball or patty-shaped fritter in middle eastern cuisine (especially in levantine and egyptian cuisines) made from ground chickpeas, broad beans, or both. nowadays, falafel is often served in a pita, which acts as a pocket, samoon, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. the falafel balls may be topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). falafel is eaten throughout the middle east and is a common street food. falafel is usually made with fava beans in egypt, and called ta'amiya (except for alexandria) , and with chickpeas in the levant and iraq. it is popular with vegetarians worldwide.

Side, Snack, Appetizer

Falafel

Falafel (; arabic: فلافل, [fæˈlæːfɪl] (listen)) is a deep-fried ball or patty-shaped fritter in middle eastern cuisine (especially in levantine and egyptian cuisines) made from ground chickpeas, broad beans, or both. nowadays, falafel is often served in a pita, which acts as a pocket, samoon, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. the falafel balls may be topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). falafel is eaten throughout the middle east and is a common street food. falafel is usually made with fava beans in egypt, and called ta'amiya (except for alexandria) , and with chickpeas in the levant and iraq. it is popular with vegetarians worldwide.

Dessert, Sweet

Faloodeh

Persian rose granita with frozen rice noodles, many flavors, for example, honey, pistachio, rose water, saffron

Dessert, Sweet

Firni

Kheer (kheeri, payesh, payasam or phirni) is a sweet dish and a type of wet pudding popular in the indian subcontinent, usually made by boiling milk, sugar or jaggery, and rice, although rice may be substituted with one of the following: daals, bulgur wheat, millet, tapioca, vermicelli, or sweet corn. it is typically flavoured with desiccated coconut, cardamom, raisins, saffron, cashews, pistachios, almonds, or other dry fruits and nuts, and recently pseudograins are also gaining popularity. it is typically served as a dessert.

Side, Snack, Appetizer

French fries

French fries (north american english), chips (british english), finger chips (indian english), french-fried potatoes, or simply fries, are batonnet or allumette-cut deep-fried potatoes, disputed origin from belgium and france. they are prepared by cutting potatoes into even strips, drying them, and frying them, usually in a deep fryer. pre-cut, blanched, and frozen russet potatoes are widely used, and sometimes baked in a regular or convection oven; air fryers are small convection ovens marketed for frying potatoes. french fries are served hot, either soft or crispy, and are generally eaten as part of lunch or dinner or by themselves as a snack, and they commonly appear on the menus of diners, fast food restaurants, pubs, and bars. they are often salted and may be served with ketchup, vinegar, mayonnaise, tomato sauce, or other local specialities. fries can be topped more heavily, as in the dishes of poutine or chili cheese fries. french fries can be made from sweet potatoes instead of potatoes. a baked variant, oven fries, uses less or no oil.

Side, Snack, Appetizer

Fruit

Apricots, figs, dates, peaches

Main

Garniyarikh

Stuffed eggplant, made with ground meat, spices, herbs

Dessert, Sweet

Gaz

Gaz (persian: گز) is an iranian nougat that originated in isfahan. it is widely known as persian nougat in american and european countries.

Main

Ghalieh mahi

Spicy fish and herb stew

Main

Gheimeh

Gheimeh or qeimeh (persian: قیمه) is an iranian stew (khoresh) consisting of diced mutton, tomatoes, split peas, onion and dried lime, garnished with golden thinly sliced crispy potatoes. the stew is sometimes garnished with fried eggplant and is usually served with white rice (polow).

Main

Ghormeh sabzi

Stewed spinach or herb stew, may also include beans, peas, onions, beef, lamb, chicken, serve with rice

Drink

Ginger water

Side, Snack, Appetizer

Gojeh sabz

Persian green sour plums

Dessert, Sweet

Gosh-e fil

Gosh-e fil (persian: گُوش فيل; "elephant's ear") is a fried pastry from iranian cuisine and also popular in afghanistan. the dough is shaped like an elephant ear (goosh), and deep-fried in oil. each piece is then topped with chopped pistachios and powdered sugar. this sweet is mainly served with tea, especially during ramadan and nowruz. the dough is made by whisking eggs, milk and butter, then adding the mixture to the dry ingredients.

Main

Gundi

Chickpea and chicken dumpling soup

Side, Snack, Appetizer

Haft mewa

Seven fruits, a fruit and nut salad made by rehydrating dried fruits in rose water, common during mowruz celebrations

Dessert, Sweet

Haji badah

Small almond flour cookies

Main

Haleem

Haleem is a type of stew that is widely consumed in the indian subcontinent, the middle east and central asia. although the dish varies from region to region, it optionally includes wheat or barley, meat and lentils. it is made by blending or mashing the meat in the curry and serving hot with flat breads or on its own. popular variations of haleem include keşkek in turkey, iran, afghanistan, tajikistan, uzbekistan, azerbaijan and northern iraq; harisa in the arab world and armenia; halim in west bengal and bangladesh; and khichra in pakistan and india.

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.

Dessert, Sweet

Havij bastani

Carrot juice ice cream float, carrot juice with scoops of bastani sonnati (saffron ice cream)

Main

Jaghoor baghoor

Sauteed lamb liver

Dessert, Sweet

Jalebi

Jalebi (hindi: जलेबी,bengali: জিলাপি,odia: ଜିଲାପି, urdu: جلیبی‎, nepali: जेरी sinhala: පැණි වළලු), is a popular sweet snack in south and west asia, africa, and mauritius. it goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. the south asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. jalebi is eaten with curd or rabri (in north india) along with optional other flavors such as kewra (scented water). in some west asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. the north african dish of zalabia uses a different batter and a syrup of honey (arabic: ʻasal) and rose water.jalebi can be served warm or cold. they have a somewhat chewy texture with a crystallized sugary exterior coating. citric acid, lime juice and rose water is sometimes added to the syrup. similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh.

Breakfast

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.

Main

Jigar kabob

Grilled liver kebabs

Main

Jujeh kabab

Chicken kabab, serve with rice, bread

Main

Kabab

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

Main

Kabab bakhtiari

Lamb and chicken kababs

Main

Kabab barg

Kabāb-e barg (persian: کباب برگ, kabāb-e barg; literally "leaf kebab") is a persian style barbecued and marinated lamb, chicken or beef kabab dish. the main ingredients of kabab-e barg are beef tenderloin, lamb sirloin, or less commonly chicken breast, along with onions and olive oil. kabab barg and kabab koobideh are often among the most popular dishes served in persian cuisine restaurants.

Main

Kabab chenjeh

Marinated lamb kabab

Main

Kabab koobideh

Kabab koobideh (persian: کباب کوبیده) or kobida (persian: کوبیده) is an iranian meat kabab made from ground lamb or beef, often mixed with ground pepper and chopped onions.

Main

Kabab tabei

Pan-fried kababs, spiced minced meat patties cooked in a skillet

Main

Kabab torsh

Kabab torsh (persian: کباب ترش) is a traditional kebab from gilan and mazandaran provinces in iran. it is made with beef, usually sirloin or tenderloin, in recent years it has been made with chicken too. red or white meat is marinated in a paste made of crushed walnuts, pomegranate juice, chopped parsley, olive oil, and crushed garlic. it is then cooked on skewers over charcoal. traditionally, it is eaten with kateh (boiled rice) and a vast variety of gilani side dishes. the most important point for preparing this kebab is to use a type of local vegetable called chochaagh. this plant grows only in northern iran and gives a special taste to kabab torsh. chochaagh vegetable is not specifically known in other parts of the world and belongs to the northern regions of iran.

Main

Kalam polo

Cabbage and rice pilaf with meat and spices

Main

Kale gonjeshki

Small pan-fried meatballs with potatoes, vegetables

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.

Side, Snack, Appetizer

Kashk o bademjan

Kashk bademjan (persian: کشک بادنجان), alternatively kashk-e bademjan or kashk o bademjan (persian: کشک و بادمجان), is a staple iranian dish made with "kashk and eggplant" – also the literal translation of its persian language name. the dish is served as a dip and typically garnished with liquid saffron, sautéed onions, garlic and often walnuts. it can be consumed either as an appetizer or a main dish, and is typically eaten with fresh bread.