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Definitions of International Food Related Items

 

 

 

[A] [B] [C] [D] [E] [F] [G] [H] [I] [J] [K] [L] [M] [N] [O] [P] [Q] [R] [S] [T] [U] [V] [W] [X] [Y] [Z]

 

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                                                                                                                                                         [Top]

 

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

 

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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.

 

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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

 

 

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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