Alternative form of baklava [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]]
Alternative form of pastegh [a kind of Armenian fruit leather made by simmering mashed fruits and berries, then drying the thickened substance in sheets]
(Canada) A Nova Scotian variant of the doner kebab, including breadcrumbs and spices, and served with a sweet sauce made from evaporated milk, sugar, vinegar, and garlic.
Alternative form of injera [A pancake-like flatbread made from fermented teff flour, a traditional food of Eritrea, Ethiopia, Somalia, Yemen, and the Nuer people of Sudan.]
Savory pie sandwich famous in Arab and Middle Eastern countries that is stuffed with food item(s) such as meat, cheese, spinach, halloumi, or labna inside it.
Alternative spelling of phyllo [A type of dough, originating in Mediterranean cuisine, that is used in thin layers to make pastries (such as baklava and apple strudel) and pies and becomes very flaky when cooked.]
Alternative letter-case form of frikadelle [(food) An oblate-spheroid meatball of North European origin, eaten hot or cold, and typically consisting of: minced pork or beef/veal (or, commonly, a blend of these meats); chopped onions; eggs; milk or water; breadcrumbs, oatmeal, or flour; salt; and pepper.]
(Australia) A fast food dish consisting of halal-certified doner kebab meat, chips, cheese and a variety of sauces (usually chilli, garlic and barbecue).
Alternative spelling of hamantaschen [Traditional Ashkenazi three-cornered cookies eaten during the Jewish holiday of Purim. The filling may be made from variously from poppy seeds, prunes, nuts, dates, apricots, fruit preserves, chocolate, caramel, or cheese.]
Alternative form of hamantaschen [Traditional Ashkenazi three-cornered cookies eaten during the Jewish holiday of Purim. The filling may be made from variously from poppy seeds, prunes, nuts, dates, apricots, fruit preserves, chocolate, caramel, or cheese.]
Initialism of halal snack pack. [(Australia) A fast food dish consisting of halal-certified doner kebab meat, chips, cheese and a variety of sauces (usually chilli, garlic and barbecue).]
Alternative form of kalach [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 kati roll [(India) A street-food dish from Kolkata, originally a skewer-roasted kebab wrapped in a paratha, but now more generally any filled roti.]
A dish made of sweetened boiled wheat, optionally mixed with nuts and spices, and used in Eastern Orthodox rituals to commemorate the dead or at slava.
Alternative spelling of koliva [A dish made of sweetened boiled wheat, optionally mixed with nuts and spices, and used in Eastern Orthodox rituals to commemorate the dead or at slava.]
Alternative spelling of koliva [A dish made of sweetened boiled wheat, optionally mixed with nuts and spices, and used in Eastern Orthodox rituals to commemorate the dead or at slava.]
Alternative form of matzoon [A yoghurt-like dairy product of Armenian origin, made from fermented cow's milk, and popular mainly in Armenia and Georgia.]
Alternative form of matzoon [A yoghurt-like dairy product of Armenian origin, made from fermented cow's milk, and popular mainly in Armenia and Georgia.]
Alternative form of matzoon [A yoghurt-like dairy product of Armenian origin, made from fermented cow's milk, and popular mainly in Armenia and Georgia.]
Alternative spelling of meze [Small portions of starters typical of Turkish, Greek and Levantine cuisine (equivalent to Spanish tapas or Hawaiian pu pu) often served as a light meal with pita.]
Alternative spelling of meze [Small portions of starters typical of Turkish, Greek and Levantine cuisine (equivalent to Spanish tapas or Hawaiian pu pu) often served as a light meal with pita.]
Alternative spelling of meze [Small portions of starters typical of Turkish, Greek and Levantine cuisine (equivalent to Spanish tapas or Hawaiian pu pu) often served as a light meal with pita.]
Alternative spelling of pemmican [A food made from meat which has been dried and beaten into a paste, mixed with berries and rendered fat, and shaped into little patties.]
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 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.]
The crispy layer of rice (and sometimes lavash bread, thinly sliced potatoes, egg or another ingredient) taken from the bottom of the pot in which the rice (chelow or pilaf) is cooked in cuisine of Western Asia.
(by extension) A stew, originally from Morocco, the ingredients of which are traditionally cooked slowly in such a pot; the dish is normally served with couscous.
Alternative form of tzatziki [An appetizer made from yoghurt, cucumber, garlic, olive oil and dill or mint; usually served with pitta bread and as a meze]
(cooking) A type of Middle Eastern flatbread made from a fermented dough, and topped with zaatar.
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