A popular sweet pastry found in many cuisines of the Middle East and the Balkans, made of chopped nuts layered with phyllo pastry. [since c. 1650; modern spelling since 1800s]
A traditional Middle Eastern sweet cake, made from cooked semolina or farina soaked in simple syrup which may also contain orange flower water or rose water.
A sweet and savory pie common in Moroccan cuisine, made with an outer layer of phyllo dough around a filling made of poultry, spices, and ground almonds
(rare) Alternative spelling of kreplach [(plural only) Small dumplings of Eastern European origin, filled with meat or cheese and served usually in soup.]
Abbreviation of fajita. [A Tex-Mex dish of strips of spicy marinated meat and/or vegetables in a soft flour tortilla, often served with salad or a savoury filling.]
Alternative spelling of Greek yogurt [A form of yogurt that has been strained to remove the whey, resulting in lower fat content and higher protein content.]
Alternative spelling of kaymak [A creamy dairy product, similar to clotted cream, made in the Balkans, Turkey, the Middle East, Central Asia, Iran, Afghanistan, and India. It is made from the milk of water buffalos in the East or of cows in the West.]
Traditional East Slavic bread shaped like a padlock or various kinds of wheels. Other Slavic nations have similar but not identical types of pastry, e.g. Czech or Slovak koláč/koláč, Polish kołacz, Bulgarian колач (kolač), Serbo-Croatian колач/kolač, etc.
Alternative form of kisel (dessert). [A dessert (sometimes consumed as a drink) made from fruit or berry juice and thickened with starch, common in Slavic and Baltic countries as well as Finland.]
Alternative form of kolokythoanthoi [In Greek cuisine, fried zucchini flowers stuffed with rice or cheese and herbs, often served with a dollop of yogurt on the side.]
A soft, thin flatbread made with flour, water, yeast, and salt, baked in a tandoor. Toasted sesame seeds and/or poppy seeds are sometimes sprinkled on it before baking. Traditionally made in Armenia and other countries of the Caucasus and the Middle East.
A pastry made of fried dough soaked in sugar syrup or honey and cinnamon, typically shaped into a ring or ball. (used especially of the Turkish variant of this pastry)
Pastries made of deep-fried dough soaked in sugar syrup or honey and cinnamon, and sometimes sprinkled with sesame. (used especially of the Greek version of these pastries)
Alternative spelling of pierogi [(Canada, US) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.]
Alternative spelling of pierogi [(Canada, US) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.]
Obsolete form of pilaf. [A dish made by browning grain, typically rice, in oil and then cooking it with a seasoned broth, to which meat and/or vegetables may be added.]
Alternative spelling of pierogi [(Canada, US) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.]
Alternative form of pierogi [(Canada, US) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.]
Alternative spelling of pirozhki [Small pastries filled with finely chopped meat, vegetables or fruit baked or fried, from eastern European cuisine, or a serving of these.]
Rare spelling of portzelky. [A Mennonite dish of raisin fritters — fried, roughly ball-shaped pieces of dough with raisins in them — eaten especially on New Year's Day.]
Alternative spelling of pierogi [(Canada, US) A square- or crescent-shaped dumpling of unleavened dough, stuffed with sauerkraut, cheese, mashed potatoes, cabbage, onion, meat, or any combination of these, or with a fruit filling.]
Alternative spelling of rösti [A traditional breakfast dish in Germanophone Switzerland (originally from Bern canton) made from potatoes, fried in a pan with butter or fat and widely varying other ingredients such as bacon, onions, cheese, apples or fresh herbs.]
A traditional Cypriot food, a type of crépinette, a sausage without skin, that uses caul fat or omentum to wrap the ingredients, rather than sausage casing.
(Usually short for spanakotiropita) A Greek dish made with pre-cooked spinach, butter, olive oil, cheese, green onions, egg and seasoning in phyllo pastry.
Alternative spelling of spanakopita [(Usually short for spanakotiropita) A Greek dish made with pre-cooked spinach, butter, olive oil, cheese, green onions, egg and seasoning in phyllo pastry.]
Alternative spelling of spanakopita [(Usually short for spanakotiropita) A Greek dish made with pre-cooked spinach, butter, olive oil, cheese, green onions, egg and seasoning in phyllo pastry.]
A traditional Arab dish of pieces of bread in a vegetable or meat broth, consumed especially during Ramadan, said to have been the favourite food of the prophet Muhammad.
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