The bread is leavened and allowed to rise, and is shaped in various ways filled with cheese (fresh or aged), eggs and other ingredients.
Sour roast meat.
Finely sliced cabbage fermented by various lactic acid bacteria.
Also known as German sausages, they are extra long and extra thick, usually consisting of ground meat, animal fat, salt, and spices, and sometimes other ingredients such as herbs, sometimes packed in a casing.
The bottom layer consists of eggplant slices sauteed in olive oil; The middle layer is ground lamb precooked with onion, garlic, chopped tomatoes, herbs (bay leaf, oregano, thyme), and spices (cinnamon, allspice and black pepper); The top layer is a cheese-flavoured bechamel sauce or egg custard.
Soup of dry white beans, olive oil, and vegetables.
Made of sliced or chopped tomatoes with cucumber, and red onion, seasoned with salt, black pepper, and oregano and dressed with olive oil.
Pepperpot is typically a stewed meat dish, strongly flavored with cinnamon, hot peppers, and Cassareep – a special sauce made from the Cassava root. Beef, mutton, and pork are the most popular meats used, though some have been known to use chicken. Pepperpot is popularly served with dense bread and butter, though it is equally as good with rice or roti
Consists of a flaky outer crust, with a middle filled with egg custard, which is then baked. *a personal favourite*
Involves a wide range of light dishes served alongside Chinese tea. It can include dishes based on meat, seafood, vegetables, as well as desserts and fruit.
Served with slices of char siu, cucumbers, white rice and drenched in sweet gravy or drizzled with dark soy sauce.
Served in hot soup, garnished with leafy vegetables, and wonton.
The top of the pineapple bun is crunchy and is quite sweet compared to the bread underneath.
Made of beef, onions, red peppers, and paprika powder.
Thorramatur is an Icelandic food consisting of 11 different dishes consumed during the ancient Nordic month of Thorri.
A general variety of spicy dishes.
A variety of long grain rice, famous for its fragrance and delicate flavour.
Consists of a fried triangular shaped pastry shell with a savory potato, onion, fresh coriander, cottage cheese and pea stuffing, but other stuffings like minced meat and fish are often used but not traditional.
A round flatbread made of white flour.
A type of roti or Indian bread eaten in South Asia and East Africa.
A term for a variety of sweet and spicy condiments.
A preparation of pulses which have been stripped of their outer hulls and split.
Chicken marinated in a yogurt seasoned with tandoori masala.
A dish consisting of chunks or slices of dice-sized meat (chicken, goat, mutton, beef, pork, fish, etc.) on bamboo skewers.
Comprises a vegetable salad served with a peanut sauce dressing.
Fried rice often accompanied by additional items such as a fried egg, fried chicken, satay, or krupuk.
Consisting of steamed, saffroned basmati or Persian rice (chelow) and kabab, of which there are several distinct Persian varieties.
Stew made from lamb or mutton as well as potatoes, onions, and parsley.
Made from mashed potatoes, kale or cabbage, butter, salt, and pepper.
Dark beers made using roasted malts or roast barley with raw oysters.
Smoked salmon on bread made of rye flour and whole rye berries.
Isle of Man
A whole fish, usually herring, that has been split from tail to head, gutted, salted, and cold smoked, served with potatoes and buttered bread.
Fried ball or patty made from spiced fava beans and/or chickpeas served as a sandwich wrapped in pita bread.
Consists of a thin slice of chicken coated in breadcrumbs and fried
An oven-baked, flat, usually round bread covered with tomato sauce and often cheese, with other toppings left optional. This is one the most popular food from around the world.
A type of food made from a dough using flour, water and/or eggs.
A variety of thick Italian soups made with vegetables, often with the addition of pasta or rice.
An Italian white bread made with wheat flour and yeast that is somewhat elongated, broad and flattish and, like a slipper, should be somewhat collapsed in the middle.
Most baccalÃ dishes require that the fish be soaked numerous times to remove excess saltiness.
Made with either coarsely, or finely ground dried yellow or white cornmeal (ground maize), depending on the region and the texture desired.
A pastry that contains various fillings and spices baked inside a flaky shell.
Salt cod is sauteed with ackee (boiled), onions, peppers, tomatoes, herbs, and may be garnished with crisp bacon and fresh tomatoes.
A food made of vinegared rice, usually topped with other ingredients including cooked or uncooked fish and vegetables. Another favorite from around the world.
Consists of very fresh raw seafoods, sliced into thin pieces about 1 inch wide by 1.5 inch long 0.25 inch thick, but dimensions vary depending on the type of item and chef, and served with only soy sauce with wasabi paste and thin-sliced ginger root or ponzu, and a simple garnish such as shiso and shredded daikon radish.
A type of noodle made from buckwheat flour served either chilled with a dipping sauce, or in hot broth as a noodle soup.
Consists of fish, meat, vegetables or other ingredients simmered together and served over rice.
Commonly served in three main forms: curry rice, kar? udon (thick noodles) and kar?-pan (bread). It is usually thicker, sweeter and milder than its Indian equivalent.
Jersey’s local variety of new potato.
Made of lamb, rice, and a dried yoghurt-like product called jameed.
Consists of boiled horse or mutton meat with small pieces of pastry boiled in broth and sprinkled with parsley and coriander.
A fermented dish made of some select vegetables with varied seasonings.
Made from marinated thin slices of sirloin or other prime cut of beef.
Made from beef short ribs, though it can also be made with pork ribs.
Served as a bowl of warm white rice topped with namul (sautÃ©ed and seasoned vegetables), beef, a fried egg, and gochujang (chile pepper paste).
Consists of several varieties of thin, hand-made noodles or buckwheat, and is served in a large bowl with a tangy iced broth, raw julienned vegetables, a slice of a Korean pear, and often a boiled egg and/or cold beef.
A type of noodle dish.
Made with chicken, beef, duck, turkey, pork or even fish, flavored with fish sauce and lime.
A dish of minced meat with bulgur and spices with many variants, both raw and cooked.
A salad dish, often used as part of a mezze.
Served as pieces of chicken, potato and sometimes boiled rice with a mild, coconut-based, curry-like sauce, baked till golden and with a distinctive aroma.
Extremely crispy outside and very soft inside, it is made of only a piece of pork chop and a bun.
Comes as a platter with cucumber slices, small dried anchovies (ikan bilis), roasted peanuts, stir fried water convolvulus (kangkong), hard boiled egg, pickled vegetables (achar) and hot spicy sauce (sambal).
A type of flatbread found in Malaysia.
Made from flat rice noodles, approximately 1 cm or slightly narrower in width, fried over very high heat with light and dark soy sauce, chilli, prawns, cockles, egg, bean sprouts and Chinese chives.
A dish consisting of chunks or slices of chicken, goat, mutton, beef, pork or fish on bamboo skewers.
Main ingredients for assam laksa include shredded fish, normally kembung fish or mackerel, and finely sliced vegetables including cucumber, onions, red chillis, pineapple, lettuce, common mint, “daun kesum” (Vietnamese mint or laksa mint) and pink bunga kantan (ginger buds) normally served with either thick rice noodles or thin rice noodles (vermicelli).
Made from hominy, with pork (or other meat), chile, and other seasonings and garnish, such as cabbage, lettuce, oregano, cilantro, avocado, radish, lime juice, etc.
Comprises of a rolled, folded, pliable maize tortilla filled with an edible substance. Another classic food from around the world.
A popular sauce in Mexican cuisine and is the mole that most people in the U.S. think of when they think of mole.
Made by mashing the avocado with a molcajete (a type of mortar and pestle) and adding tomatoes and salt. A healthy, delicious kind of food from around the world.
Made of masa (a starchy dough, usually corn-based), which is steamed or boiled in a leaf wrapper.
Cooked mutton, often without any other ingredients. A very pure kind of food from around the world.
Consists of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour.
Dishes are slow cooked at low temperatures in a special pot, resulting in tender, falling-off-the-bone meat with aromatic vegetables and sauce.
A dish made usually of squab.
A type of stew made out of many, ingredients such as flour, tomatoes and tomato concentrate, lentils, chickpeas, onions, etc.
It is rice vermicelli in fish soup
Consists essentially of rice (bhat) and lentil soup (dal).
It is usually filled with minced chicken or pork, combined with any or all of the following: onions, shallots, garlic, and cilantro/coriander.
An effective preparation of roast leg of lamb.
It is essentially an omelet containing whitebait.
Is a meringue dessert that is crispy on the outside but light and fluffy inside.
Made from a combination of potatoes mashed with one or several other vegetables.
A dish of boiled and mashed potatoes, carrots and onions.
Comprises of pre-cooked rice and beans fried together with spices such as cilantro, onion and peppers.
Consists of rice, tomatoes and tomato paste, onion, salt, and chili pepper, to which optional ingredients can be added such as vegetables, meats, and other spices.
A dish made from stockfish (air-dried whitefish) and soda lye (lut).
Consisting of pieces of lamb’s meat with bone, cabbage, whole black pepper and a little wheat flour, cooked for several hours in a casserole, traditionally served with potatoes boiled in their jackets.
Consists of bacon, eggs, pork or beef sausages, the farl form of soda bread (the farl split in half crossways to expose the inner bread and then fried with the exposed side down), potato bread and tomatoes.