A
Aaloo
Baingan (Pakistani): Potato and aubergines (eggplant)
Aaloo
Ghobi (Paskistani): Spiced potato and cauliflower
Aaloo
Gosht Kari (Pakistani): Potato with lamb
Aam (Hindu): Mango
Aam Ka Achar (Indian): Pickled mango
Aarici Halwa (Indian): A sweet made of rice and jaggery
Abaisee: (French): A sheet of thinly rolled, puff pastry
mostly used in desserts.
Abalone: A mollusk found along California, Mexico, and Japan
coast. The edible part is the foot muscle. The meat is tough and must be
tenderized before cooking.
Abats: Organ meat
Abbacchio: Young lamb used much like veal
Abena (Spanish): Oats
Abenkwan (Ghanaian): A soup made from palm nuts and eaten
with fufu. It is usually cooked with
fresh or smoked meat or fish.
Aboukir: (Swiss): Dessert made with sponge cake and chestnut
flavored alcohol based crème.
Abuage: Tofu fried packets cooked in sweet cooking sake, soy
sauce, and water.
Acapurrias (Spanish, Puerto Rico): Banana croquettes stuffed with beef or pork.
Acar
(Malaysian): Pickle with a sour sweet taste served with a rice dish.
Aceite (Spanish):
Oil
Aceituna:
(Spanish): Olive
Acetomel: A mixture of honey and vinegar, used to preserve
fruit.
Accrats (Hatian, Creol): Breaded fried cod, also called
marinades.
Achar (East Indian): Pickled and salted relish that can be
sweet or hot.
Achar (Indian): Any
kind of pickle
Achat (Asian):
Appetizer of vegetable picked in turmeric powder and spicy herbs with
sesame seeds.
Achhar (Hindu):
Pickle
Ackee (Caribbean):
Bright red in color. Fruit, when it is ripe opens up to reveal large black
seeds and a white flesh.
Adapradaman (Indian): Sweet made with jackfruit.
Addai (Indian): Rice, lentils, fried like a pancake.
Ade: Drink made by
combining citrus juice, water, and sugar (such as lemonade).
Adhirasam (Indian): A sweet made from whole wheat.
Adjika (Russian): Highly spiced tomato traditional sauce
with garlic that accompanies grilled meat or chicken.
Adobo
(New Zealand): Dish made from chicken, pork, squid (pusit)
or vegetables stewed in vinegar, soy sauce, garlic, peppercorns and bay leaf. A
more complicated preparation is soaked in garlic and oil.
Agriduice
(Spanish): Sweet and sour
Aguacate Palta (South
America): Avocado
Agua De Azucar (Spanish): Water plus sugar
Agua De Coco (Spanish): Coconut water
Agua De Sal (Spanish): Water and salt
Ail (French): Garlic
Aji (Spanish): Pepper
Ajo (Spanish): Garlic
Akoho
sy voanio (Madagascan): Chicken prepared with fresh coconut and rice.
Akoko
Nkarakara (Ghanaian): A light chicken soup cooked with hot spices (chilies),
tomatoes and sometimes garden eggs or aubergines.
Albahaca
(Spanish): Basil
Albondigas (Spanish): Meatballs, usually in a tomato sauce
Al Cachofa
(Spanish): Artichoke
Alecha (Eritrean): Mildly seasoned chicken or beef stew.
Alfajores (Argentina): Mixture of butter, sugar, yolks,
vanilla, cornstarch, baking powder, and baked to make cookies.
Alicha Tibs (Ethiopian): A meal of beef cooked with bland
onions.
Alioli: Sauce made with garlic, egg, and olive oil.
Alligator Haebler (Continental): Appetizer made from
farm-raised whitetail alligator dredged in flour, then sautéed with capers,
lemon, sherry, and chardonnay wines.
Allu Tikka (Appetizer): Mashed Potato served with
special spices.
Almejas (Spanish):
Clams
Almendrados (Spanish): Almond
cookies
Aloo (Hindu): Potato
Alsacienne (French): Sauerkraut and pork
Alu Gobbi (Indian): Cauliflower cooked with potatoes and
spices in a sauce.
Amaebi (Japan):
Sweet shrimp left uncooked and served most commonly as a sushi.
Ammonia Coke (Southern USA):
Coca-cola with a little ammonia. It was popular in West
Virginia to cure various ailments. It can still be
found in older pharmacies with soda fountains.
Ampesi
(Ghanaian): Cooked sliced, yam/cassava/cocoyam eaten with a stew.
Anago (Japan):
Salt water eel, eaten raw mostly in Japan.
Ananas (French): Pineapple
Angel
Hair Pasta (El Salvador):
Pasta mixed with sea food.
Apio (Spanish): Celery
Aponkye
Nkarakara (Ghanaian): A light soup of goat meat cooked with hot spices
(chilies), tomatoes and sometimes garden eggs or aubergines.
Apor
Ayam (Indonesian): Chicken stew cooked in coconut milk sauce.
Appalam (Indian): Side dish eaten with rice and sambar.
Aqtuna (Spanish):
Tuna
Arem Arem (Indonesian): Snack made from steamed rice shaped
in a roll and filled with chicken and vegetables.
Arepas (Venezuela): Corn, salt, and water mixed into dough
and fried on a griddle until firm and hollow.
Arepitas (Spanish): Chips made with cooked flour and spices.
Arpa (Hungarian): Barley
Arroz Con Leche (Spanish, Dominican
Republic): Dessert or a meal of rice cooked in
milk with cinnamon and sugar.
Arroz Con Pollo (Panama): Chicken and rice which is often garnished
with tomato and vegetables.
Artany
(Hungarian): Castrated male pig
Artichaut (France): Artichoke
Artischoke (Austria):
Artichoke
Artisjok (Belgium): Artichoke
Artiskok (Denmark): Artichoke
Ashure (Turkish): Pudding made of cereals, dried and fresh
fruits, nuts, sugar, and spices. Often referred to as "Noah's
pudding."
Asopao (Spanish, Dominican Republic): Soup with rice, meat,
vegetables and roots.
Asparges (Denmark):
Asparagus
Asperge (Belgium):
Asparagus
Asperge (France):
Asparagus
Awabi
(Japanese): Mollusk, related to
sea snail. Has a clam like taste, and is rather expensive. Cooked
many different ways.
Aval (Indian): Flattened rice same as Poha
Aviyal (South Indian): Mixed vegetables cooked with coconut
and spice and soaked in buttermilk.
Awaze (Eritrean and Ethiopian): Red-pepper paste used to
give flavor to raw meat or certain mild sauces.
Ayam Bunbu Bali (Indonesian): Grilled or fried chicken in a
balinese sauce.
Ayam Gulung Raja Udang Kraton Solo: Tender lobster tail
wrapped in chicken breast and covered in a tamarind and truffle-laced wild
mushroom demy glaze.
Ayam Panggang Bumbu Rujak (Java): Chicken breast soaked in
an aromatic blend of spices, and then char-grilled.
Ayran (Turkish): A drink of beaten yogurt, cold water, and
salt
Azucar (Spanish):
Sugar
Azucar Glace
(Spanish): Icing sugar
B
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Baba Ghanouj (Lebanon):
Roasted eggplant puree
Baba
Ghanoush (Egyptian): Middle Eastern eggplant dish
Babi Kecap Singa Raja (Bali): Pork
tenderloin soaked in an exotic infusion of sweet soy, ginger, and orange rind.
Babka (Polish): Dough, salt, sugar, raisins that are baked
Baby Mouse Wine (China):
Wine made from rice filled with baby mice.
Bacalaítos Fritos (spanish):
Deep-fried cod fish fritter
Bacalao (Greece):
Dried salted cod fish
Bacalao Con Papas (Spanish, Dominican
Republic): Cod fish cooked with potatoes and
seasoning.
Badam (Hindu):
Almonds
Badusha (Indian): Sweet flour cake topped with sugar syrup
Bae Chu Boke Um (Korean) Chinese cabbage with special sauce.
Bagel Sushi Roll (Japan):
Smoked salmon, cream cheese, and scallions rolled with seaweed and rice.
Baji (Indian): Potato covered with gram flour and fried.
Bak Ku
Teh (Singapore): “Pork Rib Tea Soup”; Ribs are
dipped in soy sauce with chilies and consumed with steamed rice.
Baklava (Turkey): Rich pastry with pistachio or walnuts
baked between thin layers of dough and drenched with honey or syrup and
flavored with cinnamon and lemon juice.
Balinese Sambal Ling Cod: Fresh Ling cod fillets braised
with exotic sambal sauce that blends chopped onions, and tomatoes with roasted
spices such as coriander, aniseed, fenugreek, and turmeric. Served with steamed
greens and coconut festival rice.
Banana Spring Roll (Asian): Dessert containing crispy fried
roll filled with banana, peanut butter, chocolate, and served with vanilla ice
cream.
Banane
Pese (Hatian, Creol): Twice-fried plantain slice
Banda (Nepali): Cabbage
Banh
Pa Bo (Vietnamese): Beef noodle soup. Heated beef stock to boiling and season
with fish sauce and pepper.
Banku (Ghanaian): A thick starchy meal made from corn and
cassava dough. It may be eaten with a
stew or a variety of soups.
Barany (Hungarian): Sheep
Barbunja Jahni (Albanian): Green beans jahni
Basmati Chawal
(Hindu): Long grain rice
Basquaise (France): Ham and tomatoes
Basundi (Indian): A sweet made of milk
Batagor (Indonesia):
Appetizer of ground beef with vegetables placed in Tofu and deep fried.
Batida De Fresa (Spanish): Strawberry shake
Batida De Lechosa (Spanish): Papaya shake.
Batido (de leche) (Spanish): Milkshake
BB (Bean
Bran) Rolls: Crispy tofu skin
wrapped with pork, shrimp and shiitake mushrooms with Malaysian white pepper
served over a bead of steamed Shanghai bok choy.
Beef Bourguignon (French):
Beef marinated in wine, sprinkled with flour, and spices such as thyme
and slow roasted.
Beef Kofta (Egyptian): Beef and onions fried together
Beef Rendang (Indonesian): Beef and onion sautéed in spicy
paste of ginger, garlic, chili, and coriander.
Beicon (Spanish):
Bacon
Belarusian (Slovens): Recipe for pork
Bellota (Spanish):
Acorn
Berengena (Spanish): Eggplant
Berbere (Ethiopia):
Red pepper spice paste
Besi Bela Bath (Indian): Spicy dish mixed with rice
Beurre (French):
Butter
Beyaz Penir (Turkish): A medium soft brined cheese
Bhan Trang Cuon Tom (Vietnamese): Roll of shrimp cooked in
lime-juice marinade and tossed with fresh herbs.
Bhatmas
(Nepali): Soybean
Bhel Puri (Indian): Mixture of fried gram flour and many
sauces
Bhindi (Hindu): Okra/ lady fingers
Bi Bim Bop (Korean): Korean mixed vegetables, beef, and rice
Bibim Neng Myean (North Korea)
Cold noodles mixed with beef and special chili and hot sauce.
Biito
(Ghanaian): A thick vegetable soup which is cooked with a mixture of vegetables
and crushed peanuts. It may be eaten
alone or with tuo zaafi.
Bi Ji-Ji Ge (Korean): Tofu and pork with special Korean
sauce soup.
Bika (Hungarian): Steer
Bin Dae Dduk (Korean): Korean style vegetable pancakes.
Biringani
(Swahili): Eggplant
Biriyani (Indian): Chicken or lamb in orange flavored
rice, sprinkled with sugar and rode.
Biryani
(Indian): A fancy rice casserole, often containing meat, poultry, seafood or
vegetables.
Biryani (Pakistani): Dish containing meat, fish, or vegetables
and rice flavored with saffron or turmeric.
Bistec (Spanish): Fried beef with onions
Bistec Encebollado
(Spanish, Dominican Republic)
Grilled steak topped with onions and peppers.
Bizcocho (Spanish): Cake
Bladselleri (Denmark):
Celery
Bleekselderij (Belgium): Celery
Bleichsellerie (Austria):
Celery
Blini (Slovens): 'Russian/Belarusian
Pancakes
Bobotee (African): Cooked meat mixed with bread soaked in
milk
Boire (French): To
drink
Bokeum Of Kimchee (Korean): Mixed Tofu with Korean Kim-Chee
and pork
Bok Um Gok Su (Korean): Fried noodles with Bokume sauce
Boleadoras (bolas): A lariat consisting of two or more stone
or iron balls attached to the ends of a cord for hurling to entangle an
animal’s legs.
Bolillo: Sub
sandwich bread
Bolinhos De Bacalhaie (Brazil):
Cod fish balls
Bollos De Maíz (Spanish): Corn balls with meat in the middle that is made
with corn flour.
Bonbons(French):
Sweets
Boniato: White vegetable similar to a sweet potato
or yam
Boquerónes
(Spanish, Spain):
Small white fish fillets in oil
Borek (Turkish): Flakey pastries, in various shapes, filled with
meat, cheese or potatoes, which are baked, fried, or grilled.
Borju (Hungarian): Calf.
Borsch (Russian): Soup usually containing beef
juice
Boruga (Spanish): Drink made with fermented milk, different than yogurt
Bot Daek (Thailand):
Seafood, squid, and crap with shallots, fish sauce, lime juice garlic, lemon
grass, chili paste, and lime leaves cooked in a clay pot.
Bottarga Di Toono Macinato (Italy):
A dried, finely ground tuna served over pasta
Boulgeur Pilau (Armenian): Dish made with lamb, wheat, and
onion
Bourguignonne (France): Red wine, bacon, and onions
Brecol (Spanish): Broccoli
Brie: Whole milk cheese which is mold ripened with
a whitish rind, and a soft, light yellow interior color.
Brotes de soja (Spanish): Bean sprouts
Buen Pan (Spanish): Bread fruit
Bulgar Pilaf: Casserole made with browned bulgur, onion, and
consommé.
Bul Kogi (Korean): Barbecued, thin,
tender slices of beef are marinated in a sauce made with soy sauce, sesame oil,
garlic, and other seasonings.
Bulgogi (Korean): Sliced beef mixed with soy sauce, sesame
oil, seasonings, then grilled and served with rice.
Buneulos (Columbian): Christmas pastries fried and served
with syrup or honey.
Burger: An American sandwich consisting of a bun, a cooked
beef patty, and often other ingredients such as cheese, onion slices, lettuce,
or condiments.
Butifarra SWausage (Greek): A white sausage popular in
Catalina
Buza (Hungarian): Wheat
Byrek Me Gjizë (Albanian): Cottage cheese pie
Byrek Me Presh (Albanian): Leek pie
C
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Cabrales (Spanish, Spain):
Mixed milk cheese, naturally blued in the limestone caves of the Picos
Mountains.
Cacciatore: Food
with tomatoes, onions, mushrooms, herbs and spices, and sometimes wine.
Cachita (Spanish, Dominican
Republic): Boiled green bananas
Cacik (Turkish): Grated cucumber with diluted yogurt,
garlic, salt, sprinkled with dill and olive oil.
Cactus Apples (Southwest US/Mexico): A red or purple fruit
found growing on beavertail cactus plants.
Cafe (French):
Coffee
Cafe au Lait
(French): Coffee with hot milk in equal proportions
Café con Leche
(Spanish, Dominican Republic):
Steamed milk
Calabazas: Pumpkin
or squash
Calamari: Squid
prepared a s food
Calda (Spanish):
Broth
Caldo
de Coco (Spanish): Soup made with coconut milk, water, seasoning, and cod fish.
California Sushi Roll (Japan):
Crab, cucumber, and avocado tightly wrapped in seaweed and covered with rice.
Callos
(Spanish, Spain):
Tripe with chickpeas
Canela (Spanish): Cinnamon
Cangrejojaiba (Spanish): Crab
Canh
Chua Dau Ca (Vietnamese): Sour, fish head soup containing scallions, and Nuoc
Mam (fish sauce).
Canjeero (Somali): Canjeeero is a flat bread made with
un-kneaded flour.
Caraco (Spanish):
Snail
Caramelo Duro Hecho
Con Azucar Y Mantequilla (Spanish): Butterscotch
Cardamom (India):
An Indian herb with capsular fruits with aromatic seeds most commonly found as
a spice or condiment.
Carne (Spanish):
Meat
Carne De calchicha
(Spanish): Sausage meat
Carotte (France):
Carrot
Casaba: A sweet
winter melon with a yellow rind
Cassava Bread
(Spanish, Dominican Republic):
Crispy, flat bread inherited from the Taínos.
Casse-Caoute
(French): Snack
Caviar: Raw fish eggs that are eaten as a delicacy
or a relish.
Cazon (Spanish): Dogfish
Cazuela (Spanish): Soup with a little meat, one potato, one
small cob of corn.
Cebollas Fritas (Spanish): Fried onions
Ceedai (Indian): Salty snack
Celeri A Cotes
(France): Celery
Cerdo (Spanish):
Pork
Chack Chouka (Tunisan): Spicy food made with eggs, green
peppers, onions, and potatoes.
Cha
gio (Vietnamese): Small spring rolls of minced lean pork, prawn, crab,
mushrooms, eggs, and vegetables wrapped in rice paper and deep fried.
Chakkapradaman (Indian): Desert made with jackfruit.
Chambre (Spanish, Dominican Republic): Stew of rice, meat and vegetables.
Champinones (Spanish): Mushrooms
Chana
Dal (Pakistan):
Split yellow lentils that are spicy
Channa Masala: Lentil sprouts served in spicy sauce.
Chao
Tom (Indonesian): Grilled shrimp paste.
Chapati/Roti
(Indian): Thin bread cooked on the griddle
Chapatti (Northern India): Flat, unleavened, disk-shaped
bread made of wheat flour, water, and salt.
Chap Chae (Korean): Vegetarian mixture of vegetables and
mung-bean noodles with soy sauce.
Char Koay Teow (Malaysia):
Fried rice noodles
Charosets: Candies made with dough, red wine, and raisins
Char Shiu (Cantonese): Pork barbecue usually with a red
outer coloring.
Char Siu Bao (Cantonese): Steamed buns and pork
Chicha (Spanish, Bolivia):
Fermented corn (usually homemade), used to be considered the sacred drink of
the Incas.
Chicharron (Spanish): Pieces of
fried pork
Cichlids: Tropical fish served as an exotic main course,
grilled or fried
Chicken Makhani (Pakistani): Chicken with butter
Chicken Malaysian: Slices of chicken stir-fried with onion
and pineapple in a special astray sauce.
Chicken
or Lamb Shawarma (Middle Eastern): Chicken
or lamb sandwiches available for purchase and consumption on the street. They are often served with a variety of
spiced sauce.
Chicken Tikka Masala (Main Dish): Chicken cooked and served
in a spicy curry
Chicken Vindeloo (India):
Chicken with potatoes, and peas, and heavily spiced.
Chicken Yakisoba: Grilled Chicken covered in a teriyaki
sauce and served over Japanese noodles.
Chikkar Cholay (Pakistan):
Main course meal made from mashed or crushed chickpeas.
Chilorio (Mexican):
Pork with spicy sauce
Chimichurri (Argentina):
Sauce made from poultry or meat, olive oil, wine vinegar,
cayenne pepper, cracker peppercorn, oregano, salt and crumbled bay leaf.
Chimichurri Sauce (Argentina):
Sweet pepper, tomato, parsley, vinegar, black peppercorns, mixed and
refrigerated for 12 hrs and usually stored for weeks before use.
Chinese Foods: Types:
1. Beijing,
2. Shanghai, 3. Guangzhou (Canton), 4. Hang Zhou, 5. Sichuan (hot), 6. Hunan (hot), 7. Fuzhou(Fukien),
8. Northeast.
Staple:
1.
Rice – Southern part of Yangtze River,
2. Wheat northern part of Yangtze River
Famous Food:
Beijing
roasted duck, 2. Dumpling (Shao long bo), 3. Nanjing cured duck cake, 4. Nan
An cured duck cake (Jiangxi), 5.
Jinhua cured ham (Zhejiang), 6.
Shangwei cured ham (Yunnan), 7. Hunan
bacon, 8. Canton Lupchung (sausage), 9.
Canton roasted piglet, 10. Moon cake
(mid-autumn festival), 11. Tofu (soy bean curd), 12. Tungpo zou (stewed pork),
13. Pork floss
Seasoning and
Spices:
1. Soy Sauce, 2.
Hot pepper sauce, 3. Monosodium glutamate, 4.
Sesame paste, 5. Salt and sugar, 6. Vinegar,
7. Wine, 8. Garlic, 9.
Green onion, 10. Ginger, 11. Coriander, 12. Anise, 13. Five
spices, 14. Sesame oil.
Food Ingredients:
1.
Shark fin, 2. Swallow nest, 3. Abalone, 4. Pork, 5. Beef, 6.
Goat, 7. Chicken, 8. Duck, 9. Geese, 10. Fish and shellfish, 11.
Vegetables and fruits, 12. Strange and special foods – dog, monkey brain,
turtle, snake, bear claw.
Custom and special meals:
Wedding
party, Dinner party, Thanksgiving (end of Lunar New
Year) – At
these there are 10 to 12 courses (dishes) and usually are
30 to 1,000
tables.
Chipas (Paraguay):
A popular dessert, made of manioc flour, eggs and cheese.
Chivo
(Spanish): Roasted goat
Chiwda (Hindu):
Flaked rice
Chizu Salad (Moroccan): Cold carrot salad with spices
Cholay Peshawari (North Indian): Cooked chick peas and diced
potatoes.
Chorizo (Spanish): Typical spicy sausage, heavily seasoned
with paprika and garlic.
Chou (French):
Cabbage
Chou De Bruxelles (France):
Brussels sprouts
Chou-fleur
(French): Cauliflower
Chow Kueh Teow (Malaysian):
Stir fried flat rice noodles with fresh shrimp, squid, bean sprouts, chives,
eggs, soy sauce, and chili paste.
Chowli (Hindu):
Black eyed beans
Chulo (Spanish, Dominican
Republic): Fried balls prepared with cassava,
and seasoning
Chumvi (Swahili):
Sugar
Chungwa (Swahili):
Orange
Chutney (Indian): A mix of pickles and spices served with
appetizers usually liquefied.
Clafoutis Aux Abricots (France):
Apricot pudding drizzled with rum and sugar, caramelized.
Cocho (Spanish): Toasted flour mixed with hot water or milk
and eaten as a hot cereal; stews
Cocodrilo a la
Parilla (Spanish, Cuba): Grilled crocodile
Coconut Rice, Thenga Sadam:
South Indian rice mixed with grated coconut.
Col (Spanish): Cabbage
Collard Greens (Southern USA): Plant
roots similar to turnips cooked with chunks of pork belly.
Com Dep (Indonesian): Grilled green rice
Com
Huong Giang (Vietnamese): Hue rice,
serve with Nuoc Cham (lime sauce).
Comida Basura
(Spanish): Junk food
Comisa (Spanish):
Packed lunch
Commander (French):
To order
Compota de Peras (Spanish): Pear
compote
Conch: Tropical main course, type of mollusk with an edible
flesh often marinated in butter.
Confiture (French): Jam
Cong Bao Yang Rou (Chinese): Quick
fried mutton with scallions.
Cong Bau Yang Rou (Korean): Lamb and Korean leek's cooked in
the wok.
Congolais (France): Coconut biscuits
Çorbë Me Gjoks Dashi (Albanian): Mutton breast soup
Cordero (Spanish): Lamb
Costa Rican Tilapia (Costa
Rica): Fish marinated with native spices and
cooked with rice.
Costillas
(Spanish): Ribs
Couscous (North African): Made from finely ground wheat and
salted water to make a type of pasta sometimes topped with powdered sugar and
nuts to create a dessert.
Crema De Apio (Spanish): Celery cream
Crepe (France):
A very thin pancake
Csiko (Hungarian): Foal
Culantro (Panamanian): Herb related to parsley, coriander
and celery but with its own unique distinctive taste. Used as regularly as salt
and pepper.
Cumin Yang-Ko-Gi (Korean) Cumin seeds with lamb
Cuon Diep (Indonesian): Shrimp, pork, noodles, mint and
coriander wrapped in lettuce leaves.
Curd Rice (Indian): Yogurt mixed with rice and fried
mustard, coriander, and peppers.
Cynar (Italy):
Bitter liqueur made from artichokes
D [Top]
Dahi Puri (Indian): A dish made with fried gram flour and
buttermilk.
Daiquiri: (Spanish, Cuba): Drink made with white rum, lime juice, and
sugar.
Dakanohana (Japan):
Pickled radish, served as a sushi roll
Dal (Nepali):
Lentil
Dal Fry (Indian): Boiled Toor dal with fried onion and
tomatoes added, and eaten with rice.
Dalia (Pakistan):
Whole grain wheat and bean pudding
Dal Kofta (Indian): Toor balls steamed and dipped in
buttermilk
Dal Palak (Pakistan;
Indian): Lentils and spinach
Das Fleisch
(French): Meat
Das Gemuse
(French): Vegetables
Das Hackfleisch
(French): Pork
Das Obst (French):
Fruit
Ddeok Guk (Korean): Special Korean style rice cake soup
Der Aufschnitt
(French): Cold cuts of meat
Der Salat (French): Salad
Der Zucker
(French): Sugar
Die Getranke
(French): Drinks
Die Kola (French):
Cola
Die Milch (French):
Milk
Die Semmeln
(French): Hard rolls
Die Suppe (French):
Soup
Die Wurst (French):
Sausages
Diner (French): Dinner
Dol Ssot Bi Bimbab (Korean): Mixed vegetable, minced beef
and fried egg over rice served in stoneware.
Dong Ga
Shu (Korean): Fried cutter of pork and salad with rice.
Dong Tae Ji Ge (Korean): Spicy flavored cod fish soup in
Stoneware.
Dosa (Indian):
Crispy, crepe-like southern Indian specialty filled with potatoes or
vegetables.
Dashi Dofu (Japan):
Lightly fried tofu with special Japanese sauce
Debinja (Ethiopian): Fresh eggplant cooked with tomato,
onion, and spices.
Dehuesado
(Spanish): Boned
Dejeuner
(French): Lunch
Dhood Peda (Indian): Sweets made with milk
Diples (Greek): Thin strips of dough tied, folded, or
twisted into bows or loops and deep-fried, then dipped in a honey syrup and
topped with chopped nuts.
Di Saan Xian (Korean): Selection of vegetables deep fried
and cooked in a sauce in the wok
Diszno (Hungarian): Pig
Doa Raji Mu Chim (Korean): Traditional Korean pickled wild
vegetable root
Dolma (Turkish, Kuwait):
Any filled or stuffed vegetable. The term means “to stuff”, the most popular is
rolled vine leaves stuffed with flavored rice and meat.
Dolmades (Greek): Grape vine leaves stuffed with rice or
meat
Dooro Alicha (Ethiopian): A mild (less spicy) chicken
cuisine
Dooro Wat: A spicy Ethiopian chicken cuisine
Dosai (South Indian): Fermented rice batter fried in a pan
(like pancake)
Dragon Carrots (Asia): Purple, spicy
carrot with a very intense flavor
Dranik
(Russian): Fried flat cake cuisine prepared from potato batter
Dried
Bananas (Brazil):
Dried bananas that are black, wrinkled, and sweet
Du Bu Gu Yi (Korean ): Korean style pan-fried Toiu
Dulce De Batata (Spanish, Dominican
Republic): Dessert prepared with boiled and mashed
sweet potatoes, milk, cinnamon, and sugar.
Dulce De Leche (Spanish): Milk cream; milk and sugar
Dulce de Lechosa (Spanish): Dessert made with papaya, sugar, and cinnamon
Dulce Tres Leche (Spanish, Dominican
Republic): Dessert prepared with butter, sugar, whole eggs, cake flour, baking powder,
vanilla extract, fresh orange juice, and salt.
Dum aloo (North Indian): A side dish made with potato and
gravy
Du-Wuen Zhang Ji GE (Korean): Soybean paste flavored soup
with vegetables and pork
Dynamite Sushi Roll (Japan):
Tuna, hamachi, salmon, wasabi, and mayo wrapped with seaweed and covered in
rice.
E
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Easy
Chicken and Rice Wrap (El Salvador):
Bread filled with chicken and rice.
Eau minerale (French): Mineral water
Eba
(West African): A meal of dried grated and fermented cassava. Hot water is added to the grated cassava and
stirred. Eaten with stew or okra soup.
Eda Mame (Japan):
Boiled soy bean pods
Ebi (Japan):
Japanese shrimp served raw
Elmussalammiya
(Sudanese): This is a soup made with liver (cattle or sheep), flour, dates and
spices.
Embe (Swahili): Mango
Empanada (Panama): Corn tortilla filled with seasoned ground
beef folded over into a pocket and fried. Sometimes filled with sugar for a
dessert.
Empanada
(Spanish): Olive oil pastry pies with a
filling of sweet peppers and tuna
Empanadas (Chile):
Meat turnovers with spice and eggs
Empek-empek
(Indonesian): Appetizer mixture of
fish, prawn, and crab with flour and egg which is deep fried, and then served
with rice noodles.
Enchiladas: Flour tortillas stuffed with meat, cheese, and
salsa
Engrasar (Spanish):
Oil
Ensalada De Arroz (Spanish): Andalusian
rice salad
Ensalada De Boca (Spanish): Crabstick salad
Ensalada De Frutas (Spanish): Fruit salads
Ensalada De Garbanzos (Spanish): Salad made with cooked chickpea, carrots,
potatoes, and vegetable oil.
Ensalada De Mango Verde (Spanish): Salad of
green mangos
Ensalada De Pollo (Spanish): Chicken salad; which is
basically steamed chicken and lettuce.
Ensalada De Tomate (Spanish): Tomato salad
Ensalada De Tuna (Spanish): Salad made with tuna and pasta
Ensalada Mixta (Spanish): Salad made with boiled potatoes,
carrots and eggs
Ensalada Verde (Spanish): Fresh salad made with lettuce and
tomatoes
Enyucados (Costa Rica):
Cakes made with boiled yucca, pureed eggs, butter, and flour
Erucheri (Indian): Dish made of yellow pumpkin
Escargot (French): An edible snail, prepared as an appetizer
or entrée.
Es Cendol (Indonesian): Cold dessert that is made from
frozen “banh lot” with coconut milk and
coconut sugar or “Gula Jave”. Served cold with ice cubes.
Espaguetis
(Spanish): Spaghetti
Esparrago
(Spanish): Asparagus
Estofado (Spanish): Casserole or Stew
F [Top]
Fajita (Mexican): Strips of marinated meat, poultry, or
vegetables that are grilled over an open fire and served in a tortilla, usually
with spicy condiments. Often used in the plural.
Falafel (Israeli): Patties made of chick-peas, onions, and
breadcrumbs
Falafel (Middle Eastern): Deep-fried balls made from spiced,
ground chickpeas usually put inside pita bread and served with yogurt or
tahini-based sauce.
Falernum (West Indies): Flavoring
syrup made with ginger, lime, and spices
Farakh
Hala (Sudanese): Chicken chunks gently
cooked in a spiced tomato sauce
Farsi (Nepali): Pumpkin
