Alternative form of biltong [(South Africa, Zimbabwe) A South African food categorized by strips of lean meat cured by salting and drying, similar to American jerky.]
A Cantonese-style meal traditionally eaten in the morning or early afternoon, comprising tea and food typically placed in small steamer baskets or on small plates, and often served from carts that move around from table to table in a restaurant.
Alternative form of kimbap [A Korean dish of steamed white rice and other ingredients rolled in sheets of dried laver seaweed and served in bite-size slices.]
Alternative form of kimbap [A Korean dish of steamed white rice and other ingredients rolled in sheets of dried laver seaweed and served in bite-size slices.]
Alternative form of kenkey [A West African staple dish similar to a sourdough dumpling, usually made from maize and served with a soup, stew, or sauce.]
Alternative form of lefse [A traditional soft Norwegian flatbread made from potato, flour, and milk or cream (or sometimes lard) and cooked on a griddle.]
A style of cuisine developed in the Indian subcontinent by the imperial kitchens of the Mughal Empire, strongly influenced by the Persian cuisine of Iran.
Obsolete form of pilaf (“rice dish”). [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.]
Obsolete form of pilaf (“rice dish”). [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.]
A dish of meat cooked or marinated in vinegar and often also honey, eaten since at least the sixth century and historically popular among Arabs and Persians.
A dry, spicy sausage eaten from the Balkans to the Middle East and Central Asia. Consists of ground meat (usually beef), with various spices including cumin, sumac, garlic, salt, and red pepper, fed into a sausage casing and allowed to dry for several weeks.
A Japanese shish kebab-type dish made with small pieces of chicken or other ingredients cooked on skewers, often marinated in soy sauce or seasoned with salt.
A spiced Cajun stew of meat (crayfish, shellfish, alligator, chicken or another meat) and vegetables, typically cooked in a closed pot and then served with rice.
Note: Concept clusters like the one above are an experimental OneLook
feature. We've grouped words and phrases into thousands of clusters
based on a statistical analysis of how they are used in writing. Some
of the words and concepts may be vulgar or offensive. The names of the
clusters were written automatically and may not precisely describe
every word within the cluster; furthermore, the clusters may be
missing some entries that you'd normally associate with their
names. Click on a word to look it up on OneLook.