All dishes

Arancini

Sicilian fried rice balls with a filling of ragù and peas or ham and mozzarella — crisp outside, saffron rice within, eaten with the hands.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Celery

Baba al rum

A yeasted sponge cake soaked in a rum syrup, served in Italy as a dessert and in the Neapolitan tradition as the babà. Made from a light enriched dough.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Bistecca alla Fiorentina

A thick T-bone steak from Chianina cattle, grilled hard over wood coals and served rare, seasoned with nothing but salt, pepper and olive oil — Florence's steak, and famously never well done.

No typical allergens

Bomboloni

Round Italian yeasted doughnut, deep fried and filled with cream, often dusted with sugar.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Brasato al Barolo

A beef dish from Piedmont, braised slowly in Barolo red wine with aromatic vegetables until the meat is tender and the sauce is reduced.

Contains: Milk (including Lactose) · Celery · Sulfur Dioxide and Sulfites

Bruschetta

Grilled bread rubbed with garlic and topped with chopped tomato, basil and olive oil — served straight away, before the toast has any chance to soften under the topping.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Bucatini all'Amatriciana

Bucatini in a tomato sauce built on rendered guanciale and finished with Pecorino Romano — a Roman-area pasta that shares its cured-pork base with carbonara and gricia, but never touches egg or cream.

Contains: Cereals (gluten) · Milk (including Lactose)

Cacciucco

A fish and shellfish stew from Livorno on the Tuscan coast, built on a base of tomato, garlic and chilli, and served with toasted bread.

Contains: Cereals (gluten) · Crustaceans · Fish · Sulfur Dioxide and Sulfites · Molluscs

Cacio e Pepe

Pasta tossed with Pecorino cheese and black pepper until they melt into a glossy, peppery sauce — Rome's proof that three ingredients can be harder to get right than twenty.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Calzone

A folded pizza dough enclosed around a filling of cheese, cured meat or vegetables, then baked. Originates in Naples, where it is a classic of the local pizzeria.

Contains: Cereals (gluten) · Milk (including Lactose)

Cannoli

Crisp fried pastry tubes filled with sweetened ricotta and studded with candied fruit or chocolate — Sicily's signature fried dessert, filled only at the last moment.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Cantucci

Hard, crisp Tuscan biscuits studded with whole almonds and baked twice, traditionally dipped in sweet vin santo wine.

• Vegetarian

Contains: Cereals (gluten) · Egg · Tree nuts

Caponata

Fried aubergine, celery and olives pulled together in a sweet-and-sour vinegar-and-sugar dressing — Sicily's agrodolce vegetable dish, served cold or at room temperature rather than hot.

• Vegan
• Vegetarian

Contains: Celery

Cappelletti

Small stuffed pasta hats filled with minced pork and Parmesan, served in hot beef broth on festive occasions in Romagna and San Marino.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Caprese Salad

Sliced tomato and fresh mozzarella layered with basil leaves and olive oil — nothing cooked, nothing added, the colours doing the work of the Italian flag.

• Vegetarian

Contains: Milk (including Lactose)

Carciofi alla giudia

Whole artichokes flattened and deep-fried until crisp, a starter from the Roman Jewish tradition that is served hot with salt and lemon.

• Vegan
• Vegetarian

No typical allergens

Carpaccio

Thin slices of raw beef dressed with olive oil, lemon, and shaved Parmesan. Created in Venice in the 1950s and named after the painter Vittore Carpaccio.

Contains: Milk (including Lactose)

Cassata siciliana

A Sicilian dessert of sponge cake layered and soaked in liqueur, filled with sweetened ricotta and candied fruit, and covered in marzipan and sugar icing.

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Tree nuts

Cotoletta alla Milanese

A veal cutlet on the bone, pounded thin, breaded and fried in butter until the crust puffs away from the meat — Milan's cutlet, and older than the Austrian schnitzel it's often compared to.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Farinata

A thin, unleavened pancake of chickpea flour, water and olive oil, baked in a very hot oven. Native to Liguria on the Italian Riviera.

• Vegan
• Vegetarian

No typical allergens

Focaccia

Olive-oil-rich flatbread dimpled by fingers and baked until golden, often finished with rosemary and coarse salt — Liguria's everyday bread, eaten plain or split for a sandwich.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Frittata

A thick, open-faced omelette started on the stove and finished under the broiler, sliced into wedges rather than folded — Italy's answer to a Spanish tortilla.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Fritto misto di mare

A mixed platter of small seafood, lightly floured and fried in hot oil, served hot with lemon. Common along the Italian coasts, with regional variations in what goes in.

Contains: Cereals (gluten) · Crustaceans · Fish · Molluscs

Gelato

Dense, slow-churned Italian ice cream made with more milk than cream and far less air beaten in than its American cousin, served softer and warmer than a standard scoop.

• Vegetarian
• Vegan option

Contains: Egg · Milk (including Lactose)

Gnocchi

Small Italian potato dumplings — floury potato bound with as little flour as possible, boiled until they float, dressed simply.

• Vegetarian
• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Lasagne

Layers of flat pasta baked with ragù (meat sauce), béchamel and cheese — the classic version comes from Bologna.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Celery

Minestrone

A thick vegetable soup built on whatever's in season, bulked out with beans and a small pasta or rice — Italy's everyday soup, defined by its method more than any fixed list of vegetables.

• Vegan
• Vegetarian

Contains: Cereals (gluten) · Celery

Orecchiette alle Cime di Rapa

Ear-shaped pasta tossed with bitter turnip tops, anchovy and garlic in olive oil — Puglia's pasta, the bitterness of the greens left in rather than cooked out.

Contains: Cereals (gluten) · Fish

Ossobuco

Cross-cut veal shank braised until it gives, finished with lemony gremolata — Milan's great slow dish, and the marrow is the prize.

Contains: Milk (including Lactose) · Sulfur Dioxide and Sulfites

Panettone

A dome-shaped, slow-leavened sweet bread studded with candied fruit and raisins — Milan's Christmas loaf, famous for taking days to make properly.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Panna Cotta

Sweetened cream set with a small amount of gelatin until it barely holds its shape, turned out of its mould to wobble on the plate — the name simply means "cooked cream."

• Vegetarian option

Contains: Milk (including Lactose)

Panzanella

Stale bread torn and soaked, tossed with tomato, cucumber and red onion in a sharp vinegar dressing — Tuscany's way of never wasting a loaf.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Parmigiana di Melanzane

Layers of fried eggplant baked with tomato sauce, mozzarella and parmesan until the whole dish sets into a single sliceable block — southern Italy's eggplant bake.

• Vegetarian

Contains: Milk (including Lactose)

Passatelli

Short strands of breadcrumb and Parmesan dough, pressed through a perforated press and served in broth, eaten in Romagna and also made in San Marino.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Pasta alla Norma

Pasta tossed with a tomato sauce, fried aubergine and a shower of dried, salted ricotta salata — Catania's dish, named after an opera rather than any person who cooked it.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Pasta e fagioli

A thick Italian soup of beans and small pasta in a tomato and garlic broth, with olive oil poured over at the table. Often called pasta e fasul in southern Italy.

• Vegetarian

Contains: Cereals (gluten)

Penne all'arrabbiata

Penne pasta tossed in a spicy tomato sauce of garlic, dried red chilli and olive oil, from Rome. The name means "angry" in Italian, after the heat of the chilli.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Pesto alla Genovese

Basil, pine nuts, garlic, parmesan and olive oil pounded together raw into a bright green sauce — traditionally worked by hand with a mortar and pestle, never cooked.

• Vegetarian

Contains: Milk (including Lactose)

Piadina Romagnola

A thin, unleavened flatbread cooked on a griddle and filled with cheese or cured meat, eaten in San Marino and Romagna in northern Italy.

Contains: Cereals (gluten)

Pizza Margherita

The original Neapolitan pizza — a thin base with tomato, mozzarella and fresh basil, in the red, white and green of the Italian flag.

• Vegetarian
• Vegan option

Contains: Cereals (gluten) · Milk (including Lactose)

Pizza marinara

A Neapolitan pizza topped only with tomato, garlic, oregano and olive oil, with no cheese. It is one of the two classic Neapolitan pizzas, alongside the Margherita.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Polenta

A cooked porridge of ground maize (cornmeal) stirred slowly into boiling water and salted. Served soft, or set and then fried, grilled or baked. Northern Italian staple.

Contains: Milk (including Lactose)

Pollo alla cacciatora

Italian braised chicken with tomatoes, onion, herbs and wine, named for the hunter's style of cooking. Common across central and southern Italy, with regional versions.

Contains: Sulfur Dioxide and Sulfites

Porchetta

A Italian dish of boned pork belly or whole piglet, rolled around a herb and garlic stuffing and roasted slowly until the skin is crisp.

No typical allergens

Ravioli

Small stuffed pasta pockets sealed at the edges and boiled, the filling — cheese, meat or vegetable — doing more to define the dish than whatever sauce it's dressed with.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Ribollita

Cannellini beans and kale simmered with stale bread until it thickens into something between a soup and a stew — Tuscany's peasant dish, named for being reboiled the next day.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Risotto ai Funghi

Northern Italy's mushroom risotto — short-grain rice toasted in butter and cooked slowly with broth, carried by porcini and finished with Parmigiano off the heat.

• Vegetarian option

Contains: Milk (including Lactose) · Sulfur Dioxide and Sulfites

Risotto alla Milanese

Milan's saffron risotto — rice toasted in butter, cooked slowly with broth, turned gold with saffron and finished with Parmigiano off the heat.

• Vegetarian option

Contains: Milk (including Lactose)

Saltimbocca alla Romana

Thin veal escalopes topped with sage and prosciutto, pan-fried and finished in a butter-and-white-wine sauce — a Roman dish whose name means "jump in the mouth."

Contains: Cereals (gluten) · Milk (including Lactose) · Sulfur Dioxide and Sulfites

Sfogliatelle

A shell-shaped pastry of paper-thin, crackling layers around a filling of sweetened semolina and ricotta scented with candied citrus — Naples' pastry, its name meaning "many small leaves."

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Spaghetti aglio, olio e peperoncino

Spaghetti tossed with garlic, extra virgin olive oil and dried red chilli, a Roman-style pasta made with few ingredients and no cheese or sauce.

• Vegetarian
• Vegan

Contains: Cereals (gluten)

Spaghetti alla Carbonara

The Roman pasta of guanciale, egg yolk, Pecorino Romano and black pepper — creamy from the emulsion, never from cream.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Spaghetti alla puttanesca

A Neapolitan-style pasta dressed with a sauce of tomato, garlic, olive oil, black olives, capers and anchovy, finished with chilli.

Contains: Cereals (gluten) · Fish

Spaghetti alle Vongole

Spaghetti tossed with small clams in their own briny liquid, white wine, garlic and chilli — a Neapolitan pasta built entirely without cheese or cream, the clam liquor doing all the work.

Contains: Cereals (gluten) · Sulfur Dioxide and Sulfites · Molluscs

Supplì

A Roman fried rice croquette, cooked in tomato sauce and filled with mozzarella that melts and stretches when the crisp shell is bitten open.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Tagliatelle al ragù

Tagliatelle al ragù is a Bolognese dish of flat egg pasta served with a slow-cooked meat sauce of beef and pork, tomato, and wine. It is a classic of Emilia-Romagna.

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Sulfur Dioxide and Sulfites

Tiramisù

Coffee-soaked sponge fingers layered with a sweet mascarpone cream and dusted with bitter cocoa — Italy's best-known dessert.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Torta caprese

A flourless chocolate and almond cake from the island of Capri, baked until the centre stays soft and fudgy. Made with ground almonds and no flour.

Contains: Egg · Milk (including Lactose) · Tree nuts

Tortellini

Small ring-shaped stuffed pasta from Emilia-Romagna, folded around a filling of pork, mortadella and parmesan and traditionally served afloat in a clear broth.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Vitello Tonnato

Thin-sliced cold roast veal draped in a creamy tuna-and-caper sauce — Piedmont's cold starter, built on a sauce that tastes nothing like a standard mayonnaise.

Contains: Egg · Fish

Aloo Tikki

Mashed, spiced potato shaped into a flat patty and pan-fried until the outside turns a deep golden crust — North India's street-food potato cake, sold with chutney or piled into a chaat.

• Vegan
• Vegetarian

No typical allergens

Baingan Bharta

Roasted eggplant, charred whole and mashed with onion, tomato and spices — a smoky North Indian classic that trades a wetter curry for something drier and deeper.

• Vegan
• Vegetarian

No typical allergens

Bhel Puri

Puffed rice tossed at the last second with crispy sev, chopped onion, tamarind chutney and raw vegetables, so nothing has time to go soggy — Mumbai's crunchy chaat, mixed to order and eaten immediately.

• Vegan
• Vegetarian

No typical allergens

Bhindi Masala

Okra pan-cooked dry with onion, tomato and spices until it just softens — a North Indian vegetable side built to avoid the vegetable's one real flaw.

• Vegan
• Vegetarian

No typical allergens

Biryani

Basmati rice layered with spiced meat and slow-cooked until the grains take on the flavour of everything beneath them — India's great festival rice dish.

• Vegetarian option

Contains: Milk (including Lactose)

Bisi bele bath

A spiced rice and lentil dish from Karnataka, cooked with toor dal and a ground masala, and usually finished with ghee and fried cashews or peanuts.

• Vegetarian

Contains: Milk (including Lactose) · Tree nuts · Mustard

Butter Chicken

Tandoor-cooked chicken finished in a mild tomato, butter and cream sauce — Delhi's answer to leftover meat, and the gentlest curry on most menus.

Contains: Milk (including Lactose)

Chana Masala

Chickpeas simmered in a tomato-and-onion sauce sharpened with amchoor and garam masala — a North Indian vegan curry sturdy enough to anchor a whole meal.

• Vegan
• Vegetarian

No typical allergens

Chicken 65

Chicken 65 is a deep-fried Indian starter of boneless chicken pieces marinated in yoghurt, ginger, garlic and chilli, fried and tossed with curry leaves and green chillies.

Contains: Milk (including Lactose)

Chicken Tikka

Boneless chicken chunks marinated in yogurt and spices and grilled on skewers until charred at the edges — the starter that gave chicken tikka masala its name.

Contains: Milk (including Lactose)

Chole Bhature

A spiced chickpea curry served with pillowy, deep-fried leavened bread — a hearty breakfast and brunch in Punjab and Delhi.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Dal baati churma

A Rajasthani meal of baked wheat dumplings served with spiced lentil dal and a sweet crumbled mix of wheat and jaggery. Dal baati churma is cooked over embers or in an oven.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Dal Makhani

Whole black lentils simmered for hours then finished with butter and cream — the rich, slow-cooked centrepiece of a Punjabi table.

• Vegetarian
• Vegan option

Contains: Milk (including Lactose)

Dal Tadka

Yellow lentils simmered soft and finished with a hot tempering of cumin, garlic and ghee poured over just before serving — India's everyday lentil dish, light where dal makhani is rich.

• Vegetarian
• Vegan option

Contains: Milk (including Lactose)

Dhokla

A steamed, spongy gram-flour cake with a tangy edge, finished with a mustard-seed and curry-leaf tempering — Gujarat's everyday snack.

• Vegetarian

Contains: Milk (including Lactose) · Mustard

Gajar ka halwa

A North Indian dessert of grated carrots slowly cooked in milk and sugar, finished with ghee and nuts. Usually served warm or at room temperature.

• Vegetarian

Contains: Milk (including Lactose) · Tree nuts

Gulab Jamun

Fried milk-dough balls soaked in a rose-and-cardamom sugar syrup until soft throughout — the sweet that closes almost any North Indian celebration meal.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Hyderabadi Haleem

Cracked wheat and lentils pounded for hours with slow-cooked meat until the whole pot turns into one smooth, dense paste — Hyderabad's Ramadan stew, its texture the entire point of the long, deliberate cooking.

Contains: Cereals (gluten) · Milk (including Lactose)

Idli

Steamed, feather-light cakes of fermented rice-and-lentil batter — South India's everyday breakfast, eaten with sambar and chutney.

• Vegan
• Vegetarian

No typical allergens

Jalebi

Fermented batter piped into spirals, deep-fried until crisp, then soaked in warm sugar syrup — a bright orange sweet eaten hot, syrup still dripping.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Jeera Rice

Basmati rice tempered with whole cumin seeds fried in ghee — the plainest rice on an Indian menu, built to sit quietly beside a rich curry.

• Vegetarian

Contains: Milk (including Lactose)

Kachori

A round, flaky pastry filled with spiced lentils and deep-fried until it puffs hollow and crisp — India's round cousin to the triangular samosa, built on a shorter, flakier dough and a completely different filling.

• Vegetarian
• Vegan option

Contains: Cereals (gluten)

Kadai Paneer

Paneer and bell pepper tossed through a coarse, freshly ground tomato-onion masala, cooked hard and fast in a kadai — a quick North Indian favourite.

• Vegetarian

Contains: Milk (including Lactose)

Kathi Roll

Grilled, spiced meat wrapped inside a flaky paratha that's been fried together with a beaten egg cracked straight onto it — Kolkata's skewer-born wrap, sealed in flatbread instead of served on the stick.

Contains: Cereals (gluten) · Egg

Kheer

Rice simmered slowly in milk with sugar and cardamom until it thickens into a pudding — the sweet that appears at almost every Indian festival and family meal.

• Vegetarian

Contains: Milk (including Lactose)

Korma

Chicken braised in a mild, creamy sauce of yogurt, cashew paste and warm spices — one of the gentlest curries to come out of the Mughal kitchen.

Contains: Milk (including Lactose) · Tree nuts

Kulfi

Milk reduced slowly until thick, sweetened, scented with cardamom, then frozen solid without churning — India's dense answer to ice cream.

• Vegetarian

Contains: Milk (including Lactose)

Malai Kofta

Fried paneer-and-potato dumplings served in a rich, creamy cashew-tomato sauce — a vegetarian centrepiece built to rival any meat curry on the table.

• Vegetarian

Contains: Milk (including Lactose) · Tree nuts

Masala Dosa

A thin, crisp fermented rice-and-lentil crepe folded around spiced mashed potato — South India's breakfast icon, served with sambar and coconut chutney.

• Vegan
• Vegetarian

Contains: Mustard

Misal Pav

A fiery curry of sprouted lentils topped with crunchy sev, onion and lime, eaten with a soft bread roll for scooping — Maharashtra's spicy breakfast, built on sprouts rather than pav bhaji's mashed vegetables.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Modak

A rice-flour dumpling shaped into a pinched, teardrop point and filled with coconut and jaggery, steamed until soft — Maharashtra's festival sweet, made specifically as an offering during Ganesh Chaturthi.

• Vegan
• Vegetarian

No typical allergens

Naan

A leavened flatbread from the Indian subcontinent, shaped by hand and baked against the wall of a clay tandoor oven. Naan is served warm alongside curries and grilled meats.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Pakora

Vegetable pieces dipped in a spiced gram-flour batter and deep-fried until the coating turns crisp and irregular — India's fritter, made from whatever vegetable is on hand and eaten hot with chutney.

• Vegan
• Vegetarian

No typical allergens

Palak Paneer

Fresh cheese cubes simmered in a smooth, spiced spinach purée — one of North India's most-ordered vegetarian curries.

• Vegetarian

Contains: Milk (including Lactose)

Pani Puri

Crisp hollow semolina shells cracked open and filled with spiced tamarind water, potato and chickpea — India's most theatrical street snack, eaten in one bite.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Paratha

Layered, pan-fried wheat flatbread, often stuffed with spiced potato — North India's everyday griddle bread, brushed with ghee.

• Vegetarian
• Vegan option

Contains: Cereals (gluten) · Milk (including Lactose)

Pav Bhaji

A thick mashed-vegetable curry spiced with pav bhaji masala, served with a buttered, griddle-toasted bread roll — Mumbai's street-food classic.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Poha

Flattened rice stir-fried with mustard seed, curry leaf, turmeric, peanuts and onion — a light, everyday breakfast across much of India.

• Vegan
• Vegetarian

Contains: Peanuts · Mustard

Pongal

A South Indian dish of rice and split yellow moong dal cooked together until soft, tempered with black pepper, cumin, ginger and curry leaves in ghee.

Contains: Milk (including Lactose) · Tree nuts

Poori

Small discs of unleavened wheat dough, deep-fried until they puff into a golden, airy ball — India's everyday fried bread.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Pulao

Basmati rice simmered with whole spices, vegetables and stock until the grains take on the pot's flavour — the everyday middle ground between plain rice and biryani.

• Vegetarian

Contains: Milk (including Lactose)

Puran poli

A sweet flatbread from Maharashtra, Karnataka and Gujarat, made with a filling of cooked and sweetened split chickpeas and jaggery. Often served at festivals.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Rajma

Red kidney beans simmered in a thick onion-tomato gravy with ginger and garam masala — Punjab's everyday bean curry, always eaten with rice.

• Vegan
• Vegetarian

No typical allergens

Rasam

A thin, peppery tamarind broth simmered until sharp and clear, often drunk straight from a cup rather than eaten with a spoon — South India's digestive soup, the lighter, soupier counterpart to sambar.

• Vegan
• Vegetarian

No typical allergens

Rasgulla

Fresh, unpressed cheese kneaded smooth and rolled into balls, boiled in sugar syrup until they turn spongy and swell to twice their size — Bengal's syrup-soaked sweet, distinct from both gulab jamun and rasmalai.

• Vegetarian

Contains: Milk (including Lactose)

Rasmalai

Soft, flattened cheese dumplings simmered in sweetened, cardamom-scented milk — a cooler, lighter counterpart to gulab jamun from the same milk-sweet family.

• Vegetarian

Contains: Milk (including Lactose)

Rogan Josh

Lamb braised low and slow in a deep red, aromatic Kashmiri sauce — one of the great curries of the Kashmir Valley, coloured by chilli, not heat alone.

Contains: Milk (including Lactose)

Sambar

Lentils simmered thick with vegetables, tamarind and a distinct spice blend until the whole pot turns hearty enough to eat as a meal — South India's everyday lentil stew, poured generously over rice, idli or dosa.

• Vegan
• Vegetarian

No typical allergens

Sarson ka Saag

Mustard greens simmered down for hours with spinach until they collapse into a thick, dark, coarsely blended purée, finished with a well of ghee — Punjab's winter greens dish, always paired with corn flatbread.

• Vegetarian

Contains: Milk (including Lactose)

Shahi Paneer

Paneer cubes in a rich, mildly sweet cashew-and-cream tomato sauce — the "royal" Mughlai paneer dish, built for richness over heat.

• Vegetarian

Contains: Milk (including Lactose) · Tree nuts

Tandoori Chicken

Chicken marinated in yogurt and spices, roasted whole or in pieces at fierce heat until the skin blisters and chars — North India's signature roast.

Contains: Milk (including Lactose)

Thali

A complete Indian meal on a metal tray: rice, lentil dal, simmered curries and flatbread, each served in its own small bowl.

Contains: Cereals (gluten) · Milk (including Lactose)

Upma

A savoury South Indian breakfast dish of roasted semolina cooked in water with mustard seeds, curry leaves, green chilli and onion. It is usually served hot with coconut chutney.

Contains: Cereals (gluten) · Milk (including Lactose) · Tree nuts · Mustard

Uttapam

A thick, savoury rice-and-lentil pancake with onion, tomato and chilli worked into the batter before it hits the pan — the South Indian breakfast that stays soft throughout, never crisping the way its thinner dosa cousin does.

• Vegan
• Vegetarian

No typical allergens

Vada

Deep-fried urad dal doughnuts with a crisp shell and a fluffy, tangy interior — South India's savoury fritter, a classic partner to idli.

• Vegan
• Vegetarian

No typical allergens

Vada Pav

A spiced, deep-fried potato ball tucked whole into a soft bread roll with a smear of chutney and a fried green chilli on the side — Mumbai's everyday snack, eaten standing at a street cart.

• Vegetarian

Contains: Cereals (gluten) · Mustard

Vindaloo

Pork simmered in a fiery, vinegar-sharp chilli sauce — Goa's Portuguese-descended curry, hotter and more sour than almost anything else on the menu.

Contains: Sulfur Dioxide and Sulfites

Adana Kebab

Hand-minced, hand-spiced lamb packed onto a wide flat skewer and grilled over charcoal — a spicy, coarse-textured kebab named for its city, distinct from şiş kebap's cubed meat.

No typical allergens

Ali Nazik

Grilled lamb kebab served on a bed of smoked aubergine mixed with garlic yoghurt, a dish from Gaziantep in south-east Turkey.

Contains: Milk (including Lactose)

Aşure

A thick Turkish dessert of wheat, beans, chickpeas, dried fruit and nuts, cooked in a large pot and shared with neighbours.

• Vegan
• Vegetarian

Contains: Cereals (gluten) · Tree nuts

Baklava

Dozens of paper-thin pastry layers with ground pistachio or walnut, baked in butter and finished with sugar syrup.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Tree nuts

Balık Ekmek

A grilled fish fillet in a split loaf with onion, lettuce, tomato and lemon, the classic sandwich sold along the Istanbul waterfront.

Contains: Cereals (gluten) · Fish

Beef and Chickpea Stew

Chickpeas and cubes of beef simmered slowly with onion, tomato paste and butter, a home-style Turkish stew that is usually served with rice.

Contains: Milk (including Lactose)

Beyti

Minced lamb kebab grilled and wrapped in a sheet of lavash, cut into rolls and served with tomato sauce and yoghurt.

Contains: Cereals (gluten) · Milk (including Lactose)

Black Sea Fried Anchovies

Small anchovies coated in cornmeal and pan-fried until crisp, a Black Sea speciality from Turkey that is served with lemon.

Contains: Fish

Börek

Layers of thin yufka pastry around cheese, meat or spinach — baked or fried, sold by the slice in Turkish börekçi shops from early morning.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Bulgur Pilavı

Bulgur wheat cooked with onion, tomato paste and butter until tender, a simple Turkish side dish with a soft, slightly grainy texture.

Contains: Cereals (gluten) · Milk (including Lactose)

Çerkez Tavuğu

Shredded poached chicken bound in a walnut-and-bread sauce and drizzled with red paprika oil — a Circassian dish absorbed so thoroughly into Turkish tables it's now a standard meze.

Contains: Cereals (gluten) · Tree nuts

Çiğ Köfte

A hand-kneaded mixture of fine bulgur, tomato paste and red pepper paste, shaped and eaten with lettuce or bread, from the Turkish city of Şanlıurfa.

Contains: Cereals (gluten)

Çılbır

Poached eggs set over garlicky yoghurt and finished with a sizzle of paprika butter — an Ottoman breakfast dish that's quietly taken over brunch menus far beyond Turkey.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Döner Kebab

Seasoned meat stacked on a vertical rotisserie and shaved off in thin slices, served in flatbread, a wrap or on a plate with salad and sauce.

Contains: Cereals (gluten) · Milk (including Lactose)

Ezogelin Çorbası

A thick red lentil soup with bulgur and rice, finished with butter infused with dried mint and red pepper flakes, served hot as a first course.

Contains: Cereals (gluten) · Milk (including Lactose)

Gözleme

Thin hand-rolled dough folded around a filling and cooked flat on a griddle until it blisters — Turkey's fast street-food flatbread, eaten hot, straight off the sac.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Haydari

A thick, cold yoghurt dip drained until firm and flavoured with garlic, dill and mint, with crumbled white cheese, a meze from Turkey.

• Vegetarian

Contains: Milk (including Lactose)

Hünkarbeğendi

Braised lamb stew spooned over a smoky, cheese-enriched eggplant purée — the Ottoman palace dish known as "the sultan's delight."

Contains: Milk (including Lactose)

İmam Bayıldı

Whole eggplants split and braised in olive oil with onion, tomato and garlic, served cold — the Ottoman dish whose name means "the imam fainted."

• Vegan
• Vegetarian

No typical allergens

İşkembe Çorbası

Tripe simmered for hours into a thick, pale, garlicky soup — a late-night Turkish standby, traditionally eaten to settle the stomach after drinking.

Contains: Milk (including Lactose)

İskender Kebap

Döner meat laid over cubed flatbread with hot tomato sauce, melted butter poured at the table, and a spoonful of yoghurt on the side.

Contains: Cereals (gluten) · Milk (including Lactose)

Karnıyarık

A whole fried aubergine split down the middle and packed with a minced-meat filling, baked until it browns — served hot, unlike its meatless, cold-served relative imam bayıldı.

No typical allergens

Katmer

A very thin Turkish pastry from Gaziantep, layered with kaymak and crushed pistachios, served as a dessert and also at breakfast.

Contains: Cereals (gluten) · Milk (including Lactose) · Tree nuts

Kazandibi

A Turkish milk pudding with a deliberately burnt, caramelised base, turned out of its dish and served cold.

• Vegetarian

Contains: Milk (including Lactose)

Kısır

Fine bulgur bound with tomato paste, pepper paste and pomegranate molasses into a deep red salad — Gaziantep's sharper, spicier answer to tabbouleh.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Kokoreç

Seasoned lamb intestines wound around a spit, grilled and chopped fine, then stuffed into a crusty roll — a Turkish street-food classic, famous as Istanbul's late-night snack, not for the squeamish.

Contains: Cereals (gluten)

Kumpir

A large baked potato split open, mashed with butter and cheese and topped with a choice of fillings, best known as Istanbul street food.

Contains: Milk (including Lactose)

Künefe

Shredded pastry cooked around melted cheese, soaked in sugar syrup while still hot — Turkey's dessert built on the contrast between a crisp shell and a stretchy, salty-sweet centre.

• Vegetarian
• Vegetarian option

Contains: Cereals (gluten) · Milk (including Lactose) · Tree nuts

Kuru Fasulye

White beans slow-simmered in a tomato-and-onion sauce with a little meat for richness — often called Turkey's national dish, usually served with rice and pickled vegetables.

• Vegan
• Vegetarian

No typical allergens

Lahmacun

A very thin, crisp flatbread baked with a spiced minced-meat topping — often called "Turkish pizza", though it has no cheese and is meant to be rolled, not sliced.

• Vegetarian option

Contains: Cereals (gluten)

Lokma

Small balls of yeast dough, fried until golden and soaked in sugar syrup, a Turkish dessert often shared at funerals and festivals.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Lokum

Turkish delight: a firm, chewy cube of boiled sugar and starch gel, flavoured with rose water or lemon and dusted with sugar.

• Vegan
• Vegetarian

No typical allergens

Mantı

Tiny Turkish dumplings of spiced minced meat, boiled and served under garlic yoghurt with butter infused with red pepper and dried mint.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Menemen

The Turkish breakfast of eggs folded softly into tomatoes and green peppers, cooked and served in the same pan, eaten with bread.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Mercimek Çorbası

Red lentils simmered with onion and carrot until smooth, finished with a sizzle of butter and dried mint — Turkey's everyday soup, on every lokanta menu.

• Vegetarian

Contains: Milk (including Lactose)

Mercimek Köftesi

Red lentils and fine bulgur worked with sautéed onion and tomato paste into small, hand-shaped patties, eaten raw in a lettuce leaf — a Turkish mezze that needs no stove at the end.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Midye Dolma

Mussels stuffed with spiced rice, closed back around it and steamed in their own shells — Istanbul's street food, eaten standing up with a squeeze of lemon.

Contains: Molluscs

Mıhlama

Cornmeal stirred into melted butter and cheese until it forms long, stretching strings — a Black Sea specialty served straight from the pot it's cooked in, eaten while the cheese is still pulling.

• Vegetarian

Contains: Milk (including Lactose)

Pide

A boat-shaped Turkish flatbread with the edges folded up around a filling — cheese, minced meat, sucuk or egg — and baked in a stone oven.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Pirinç Pilavı

Turkish rice pilaf cooked with butter and water until the grains are soft and separate, a plain side dish served with kebabs and stews.

Contains: Milk (including Lactose)

Pişi

Small Turkish pillows of yeast dough, fried in oil until golden and eaten at breakfast with cheese, honey or jam.

Contains: Cereals (gluten) · Milk (including Lactose)

Poğaça

A soft baked Turkish pastry, usually filled with cheese, potato or olives, eaten at breakfast and with tea.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Revani

A Turkish semolina sponge cake, baked in a tin and soaked in lemon syrup until moist and sweet.

• Vegetarian

Contains: Cereals (gluten) · Egg

Şakşuka

Fried aubergine, courgette and pepper tossed in a tomato-garlic sauce and topped with yoghurt, served at room temperature — not to be confused with menemen's hot, egg-based pan.

• Vegetarian

Contains: Milk (including Lactose)

Simit

A ring of wheat bread coated in sesame seeds, the everyday street snack sold from carts and bakeries across Turkey.

• Vegetarian
• Vegan

Contains: Cereals (gluten) · Sesame Seeds

Şiş Kebap

Cubes of meat marinated in yoghurt, olive oil and spices, threaded onto skewers and grilled over charcoal — the cubed-meat kebab, distinct from Adana's spiced minced-meat version.

Contains: Milk (including Lactose)

Smoked Aubergine Salad

Aubergine charred over flame until smoky, then mashed with garlic, olive oil and lemon, a cold Turkish meze served with bread.

• Vegan
• Vegetarian

No typical allergens

Stuffed Vine Leaves

Vine leaves rolled around a filling of rice, onion, pine nuts, currants and herbs, then simmered in olive oil and lemon, a Turkish dish usually served cold.

No typical allergens

Sütlaç

Rice pudding baked until the top browns into a caramelized shell — Turkey's version of a rice-milk dessert found across many cuisines, the oven-browned top its own defining touch.

• Vegetarian

Contains: Milk (including Lactose)

Tantuni

Finely chopped beef stir-fried with tomato and pepper and rolled in thin lavash, a street wrap from the southern Turkish city of Mersin.

Contains: Cereals (gluten)

Tarhana Çorbası

A Turkish soup made from tarhana, a dried mixture of yoghurt, flour and vegetables that is simmered into a thick, sour broth.

Contains: Cereals (gluten) · Milk (including Lactose)

Tavuk Göğsü

Shredded chicken breast cooked into a sweet milk pudding until it disappears into the texture entirely — an Ottoman dessert built on the idea that the chicken should never be tasted.

Contains: Milk (including Lactose)

Turkish stuffed peppers

Peppers filled with seasoned rice or minced lamb and simmered until tender, known in Turkey as biber dolması.

No typical allergens

Yayla Çorbası

A warm yoghurt soup thickened with egg and flour, with rice and a finish of melted butter and dried mint.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Blanquette de Veau

Veal simmered gently in stock with carrot and onion, bound at the end into a pale cream-and-egg-yolk sauce — a French classic that stays pale from start to finish, though the carrots add a little colour.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Bœuf Bourguignon

Beef braised for hours in red Burgundy wine with bacon, carrots and mushrooms — the dish that taught a generation to cook a cheap cut slowly.

Contains: Cereals (gluten) · Sulfur Dioxide and Sulfites

Bouillabaisse

The Marseille fish stew — Mediterranean rockfish cooked in a saffron and fennel broth, served as broth and fish in two separate dishes, with rouille and croutons.

Contains: Cereals (gluten) · Egg · Fish

Brioche

A rich, buttery yeast bread, egg-heavy and lightly sweet, baked into a domed loaf or individual rolls — France's everyday bread that reads more like cake.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Canard à l'Orange

A whole roasted duck glazed and sauced with bitter orange, sugar and vinegar reduced to a glossy, sweet-sharp finish — the dish that defined French fine dining for much of the 20th century.

No typical allergens

Cassoulet

A slow-baked casserole of white beans with duck confit, pork and sausage under a broken-and-reformed breadcrumb crust — the signature dish of France's south-west.

Contains: Cereals (gluten)

Choucroute Garnie

Sauerkraut slow-simmered in white wine and piled with an assortment of pork and sausages — Alsace's border-country platter, built on the shared French-German pickled-cabbage tradition of the Rhine.

Contains: Sulfur Dioxide and Sulfites

Clafoutis

Whole cherries baked into a thick, custardy batter until the top puffs and sets like a firm flan — a Limousin farmhouse dessert traditionally made without pitting the fruit.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Confit de Canard

Duck legs salted, then slowly cooked and preserved in their own rendered fat until the meat falls apart and the skin crisps under a final blast of heat — Gascony's centuries-old way of keeping duck through the winter.

No typical allergens

Coq au Vin

Chicken braised slowly in red wine with bacon, mushrooms and small onions — the Burgundian answer to a bird too tough to roast.

Contains: Cereals (gluten) · Milk (including Lactose) · Sulfur Dioxide and Sulfites

Coquilles Saint-Jacques

Scallops seared and finished in a white wine and cream sauce, served back in their own fan-shaped shell — France's bistro scallop dish, named for the shell it's presented in.

Contains: Milk (including Lactose) · Sulfur Dioxide and Sulfites · Molluscs

Crème Brûlée

A silky baked custard chilled until set, topped with a thin layer of sugar burnt to a hard, glass-like crust just before serving — the dessert that lives or dies on the crack of a spoon.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Crème de Champignons

French cream of mushroom soup — mushrooms sweated in butter, bound with a roux, simmered in stock and finished with cream.

• Vegetarian option

Contains: Cereals (gluten) · Milk (including Lactose)

Crêpe

Brittany's thin pancake — sweet ones from wheat flour, savoury galettes from buckwheat, spread paper-thin on a hot griddle.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Croissant

Laminated, butter-layered yeast dough rolled and folded dozens of times, shaped into a crescent and baked until it shatters — the pastry France perfected even though the idea first came from Vienna.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Croque Monsieur

A hot French ham-and-cheese sandwich, coated in béchamel and cheese and grilled until bubbling; add a fried egg and it becomes a Croque Madame.

Contains: Cereals (gluten) · Milk (including Lactose)

Escargots à la Bourguignonne

Snails baked in their shells under a filling of garlic-parsley butter until it bubbles — Burgundy's classic starter, eaten straight from the shell with a tiny two-pronged fork.

Contains: Milk (including Lactose) · Molluscs

Gougères

Small choux pastry puffs made with cheese folded straight into the dough, baked until they crisp on the outside and stay hollow inside — Burgundy's savoury bite, served instead of bread with an apéritif.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Gratin Dauphinois

Thin potato slices layered with cream and garlic, baked slowly until the top browns and the inside turns completely soft — the Dauphiné region's potato gratin, famously made without cheese.

• Vegetarian

Contains: Milk (including Lactose)

Île Flottante

Whipped egg whites poached into a soft cloud and set afloat on a pool of vanilla custard, finished with a thread of caramel — a dessert built entirely around contrast in texture.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Kouign-amann

Laminated dough folded with butter and sugar and baked until the outside caramelizes into a hard, sticky crust — Brittany's butter cake, distinct from a croissant specifically because the sugar is folded into the layers, not added afterward.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Madeleine

A small, shell-shaped sponge cake with a distinctive humped back, batter rested overnight before baking — the cake immortalized by Proust and baked in a scallop-shell mould.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Moules Marinières

Mussels steamed open in white wine with shallots, garlic and parsley — France's classic bistro pot, eaten with the shells as the only cutlery you need.

Contains: Milk (including Lactose) · Sulfur Dioxide and Sulfites · Molluscs

Pain au Chocolat

The same laminated croissant dough wrapped around two batons of dark chocolate and folded into a rectangle — France's other essential breakfast viennoiserie.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Pain perdu

Stale bread soaked in egg and milk and fried in butter — the French dish whose name means "lost bread", because it exists to rescue a loaf gone dry.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Paris-Brest

A ring of choux pastry split and filled with hazelnut praline cream — a dessert shaped after a bicycle wheel, invented for a Paris-to-Brest cycling race.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Tree nuts

Pissaladière

A thin bread base spread with deeply caramelized onions and topped with anchovy fillets and black olives — Nice's answer to pizza, built entirely without tomato or cheese.

Contains: Cereals (gluten) · Fish

Pot-au-Feu

A pot of beef simmered for hours with carrot, leek and turnip until the broth runs clear and rich — the dish that taught France what a good stock is.

No typical allergens

Profiterole

A small choux pastry ball split and filled with ice cream or cream, stacked into a pyramid and drenched in warm chocolate sauce — France's ice-cream éclair.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Quiche Lorraine

A savoury open tart from the Lorraine region — a buttery pastry shell filled with a set custard of eggs, cream and smoky bacon (lardons).

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Ratatouille

A Provençal stew of summer vegetables — aubergine, courgette, peppers and tomato, cooked with garlic and herbs; naturally vegan.

• Vegan
• Vegetarian

No typical allergens

Rillettes

Pork slow-cooked in its own fat until it falls apart, then shredded and potted to set as a coarse, spreadable paste — France's other way of keeping meat in fat, meant for a knife and a piece of bread rather than a plate.

No typical allergens

Salade Lyonnaise

Frisée lettuce tossed with warm bacon lardons and a sharp mustard vinaigrette, topped with a poached egg that breaks over the leaves at the table — Lyon's bistro salad, built to be eaten immediately while the egg is still runny.

Contains: Egg · Mustard

Salade Niçoise

A composed salad from Nice — tomato, hard-boiled egg, tuna or anchovy, black olives and green beans, dressed simply in olive oil — with a strict, and strictly argued, list of what belongs in it.

Contains: Egg · Fish · Mustard

Soupe à l'Oignon

French onion soup — onions cooked down for an hour into sweetness, simmered in broth, then gratinated under bread and melted Gruyère.

• Vegetarian option

Contains: Cereals (gluten) · Milk (including Lactose) · Sulfur Dioxide and Sulfites

Steak Tartare

Finely chopped raw beef seasoned with capers, onion and mustard, bound with a raw egg yolk and mixed tableside — a French bistro classic served entirely uncooked.

Contains: Egg · Mustard

Tarte Tatin

Apples caramelized in butter and sugar, baked under a pastry lid, then turned out upside down — invented, the story goes, by accident.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Tartiflette

Sliced potatoes baked with bacon, onion and a whole wheel of reblochon melted over the top — Savoie's ski-country potato bake, built specifically around that one washed-rind cheese.

• Vegetarian option

Contains: Milk (including Lactose) · Sulfur Dioxide and Sulfites

Vichyssoise

Leek and potato soup, cooked then puréed smooth and chilled before serving — a French-style soup most likely created in a New York hotel kitchen, and served cold specifically because of it.

Contains: Milk (including Lactose)

Berliner

A yeasted dough ball deep-fried without a hole, filled with jam through a hidden slit and dusted with sugar — a German favourite around New Year's Eve and through Carnival season.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Bienenstich

Bienenstich is a yeasted cake split and filled with vanilla custard cream, topped with a crisp layer of caramelized honey and almonds.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Tree nuts

Birnen, Bohnen und Speck

Green beans simmered with smoked bacon and small whole cooking pears, served with boiled potatoes — a traditional North German dish, particularly associated with Hamburg and Schleswig-Holstein.

Contains: Cereals (gluten)

Bratwurst

A grilled or pan-fried German sausage of minced pork (or veal), typically served in a crusty roll with mustard.

Contains: Cereals (gluten) · Mustard

Brezel

The knot-shaped German lye pretzel — dark, glossy and salted outside, soft inside; served plain, buttered, or alongside a Weisswurst.

• Vegetarian
• Vegetarian option
• Vegan option

Contains: Cereals (gluten) · Milk (including Lactose)

Currywurst

A Berlin street-food classic — a fried pork sausage sliced and smothered in a spiced curry-ketchup sauce, dusted with curry powder.

No typical allergens

Eisbein

A salt-cured pork knuckle boiled until tender and served with sauerkraut and pea purée — Berlin's winter classic, whose name may come from the bone once used for ice skates or from an old word for hip bone.

Contains: Milk (including Lactose) · Celery

Falscher Hase

A large oval loaf of minced meat, egg and breadcrumb baked until the crust browns deeply — German home cooking's meatloaf, whose name literally means "fake hare."

Contains: Cereals (gluten) · Egg

Frikadellen

Flattened patties of ground pork and beef bound with soaked bread roll and egg, pan-fried until deeply browned — Germany's everyday meat patty, eaten hot or cold.

Contains: Cereals (gluten) · Egg

Grünkohl mit Pinkel

Kale slow-cooked down with bacon fat until dark and soft, served with Pinkel, a coarse smoked-groat sausage — Northern Germany's winter dish, distinct from the apple-and-potato mash of Himmel und Erde.

No typical allergens

Handkäse mit Musik

A small round of tangy, low-fat sour-milk cheese marinated in vinegar, oil, onion and caraway — Hesse's pub snack, whose name literally means "hand cheese with music."

• Vegetarian

Contains: Milk (including Lactose)

Himmel und Erde

Mashed potato folded together with stewed apple and topped with fried blood sausage and onions — a Rhineland dish whose name means "heaven and earth."

Contains: Milk (including Lactose)

Kartoffelpuffer

Grated potato bound with egg and a little flour, pan-fried until the edges turn lacy and dark — Germany's everyday potato pancake, always served with something sweet or sour.

• Vegetarian

Contains: Cereals (gluten) · Egg

Kartoffelsalat

German potato salad — creamy with mayonnaise in the north, dressed with warm broth and vinegar in the south. The country is genuinely split.

• Vegetarian option
• Vegan option

Contains: Egg · Mustard

Käsespätzle

Soft German egg noodles layered with melted cheese and topped with crispy fried onions — a Swabian comfort-food classic, and vegetarian.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Kasseler

Lightly cured and smoked pork loin, roasted and sliced thick over sauerkraut and mustard sauce — a German classic named after a butcher, not the city most guests assume.

Contains: Mustard

Kohlrouladen

Whole cabbage leaves wrapped around minced meat and rice, braised slowly in a savoury broth — Germany's version of a stuffed-cabbage tradition shared with much of Central and Eastern Europe.

No typical allergens

Königsberger Klopse

Veal-and-pork meatballs simmered gently in broth, served in a pale caper-and-cream sauce — a German classic named for a city that no longer bears its name.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Leberkäse

A dense loaf of finely ground pork, beef and back fat baked until the crust browns, sliced thick and served hot from the oven or pan-fried — Bavaria's butcher-counter classic, despite the misleading name.

No typical allergens

Maultaschen

Large Swabian pasta pockets filled with minced meat, spinach and herbs — served in broth, pan-fried, or sliced with browned onions.

• Vegetarian option

Contains: Cereals (gluten) · Egg

Milchreis

Rice simmered slowly in milk and sugar until soft and just barely thickened — Germany's everyday rice pudding, eaten warm with fruit or cinnamon sugar rather than chilled.

• Vegetarian

Contains: Milk (including Lactose)

Obatzda

Ripe Camembert mashed with butter, paprika and onion into a spreadable orange dip — Bavaria's beer garden staple, built to use up cheese that's gone a little too soft.

• Vegetarian

Contains: Milk (including Lactose)

Pichelsteiner

A layered stew of three meats and whatever root vegetables are on hand, simmered together without any single dominant flavour — Bavaria's use-it-up dish, built to stretch a small amount of meat a long way.

No typical allergens

Rote Grütze

Mixed red berries simmered with sugar and lightly thickened with starch until they just barely hold together — Northern Germany's summer pudding, named for its colour rather than any single fruit.

• Vegan
• Vegetarian

No typical allergens

Rouladen

Thin slices of beef rolled around bacon, onion and a pickle, browned and braised in a dark gravy — a Sunday classic built on a traditional cut transformed by slow braising.

Contains: Celery · Mustard · Sulfur Dioxide and Sulfites

Sauerbraten

Germany's Sunday pot roast — beef marinated for days in vinegar and wine, then braised slowly into a sweet-sour sauce, with dumplings and red cabbage.

Contains: Sulfur Dioxide and Sulfites

Schupfnudeln

Potato dough rolled and tapered by hand into short, spindle- shaped noodles, boiled then pan-fried until golden — a South German side that shows up savoury with sauerkraut or sweet with cinnamon sugar.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Schwarzwälder Kirschtorte

Black Forest gateau — chocolate sponge, whipped cream and sour cherries, soaked with Kirschwasser and finished in chocolate shavings.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Schweinshaxe

A whole pork knuckle roasted until the skin turns dark and crackling and the meat falls off the bone — Bavaria's beer hall centrepiece, built for sharing.

Contains: Cereals (gluten)

Senfeier

Hard-boiled eggs halved and bathed in a sharp mustard-cream sauce — Berlin's home-cooking staple, built to turn a few eggs into a full plate.

• Vegetarian

Contains: Egg · Milk (including Lactose) · Mustard

Spargel mit Hollandaise

Thick white asparagus spears boiled just tender and draped in warm, buttery hollandaise — Germany's spring obsession, with its own dedicated season most menus build entirely around.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Stollen

A dense, buttery fruit bread wrapped around a hidden core of marzipan and dusted heavily in icing sugar — Germany's Christmas loaf, meant to be sliced thin over several weeks.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Tree nuts

Weißwurst

A pale veal-and-pork sausage poached gently in water and never browned, peeled from its casing at the table and dipped in sweet mustard — Bavaria's breakfast sausage, eaten before noon.

No typical allergens

Zwiebelkuchen

A savoury tart of softened onion set in an egg-and-cream custard over a yeast or shortcrust base — Germany's onion cake, eaten alongside the season's cloudy young wine.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Char Siu

Pork shoulder marinated in honey, soy and hoisin, then roasted until the edges char and the glaze turns sticky — Cantonese barbecue at its most iconic.

Contains: Cereals (gluten) · Soybeans

Chow Mein

Wheat egg noodles stir-fried over high heat with vegetables and usually chicken, pork or prawns — a Cantonese dish that became a fixture of Chinese restaurant menus worldwide.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Soybeans · Sesame Seeds

Congee

Rice simmered for hours in plenty of water until smooth and creamy — a plain bowl eaten across China for breakfast, when unwell, or topped with century egg and pork floss.

• Vegan option
• Vegetarian option

Contains: Egg

Dan Dan Noodles

Thin wheat noodles tossed through a fiery, numbing sauce of chilli oil and Sichuan pepper, topped with a little minced pork — Chengdu's street-vendor classic.

Contains: Cereals (gluten) · Soybeans · Sesame Seeds

Har gow

Cantonese steamed dumpling of translucent wheat and tapioca starch wrapper enclosing whole or chopped shrimp, pleated into a crescent. A staple of dim sum.

Contains: Cereals (gluten) · Crustaceans · Sesame Seeds

Hong Kong Egg Tart

A small pastry shell filled with a wobbly, lightly sweetened egg custard and baked until just set — Hong Kong's teahouse tart, a dish with genuine Portuguese roots via Macau rather than a purely local invention.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Hongshao Rou

Pork belly cubes braised slowly in soy sauce, sugar and warm spices until the fat turns glassy and the sauce reduces to a dark, sticky glaze — red-braised pork, a foundational technique across Chinese home cooking.

Contains: Cereals (gluten) · Soybeans

Hot and Sour Soup

A tangy, peppery broth thickened just enough to carry tofu and silky ribbons of egg — Sichuan and Beijing's answer to a cold day.

• Vegetarian option

Contains: Egg · Soybeans

Huiguo rou

A Sichuan dish of pork belly that is boiled, sliced, then stir-fried with fermented bean paste, chillies and leek. The name means "returned to the pot".

Contains: Cereals (gluten) · Soybeans

Huoguo

Huoguo is a Chinese communal dish of a simmering broth in a central pot, with raw meat, seafood, vegetables and noodles cooked at the table and eaten from individual bowls.

Contains: Soybeans · Sesame Seeds

Jiaozi

Boiled dumplings filled with minced pork and cabbage, folded by hand and dipped in vinegar and soy — the dumpling that built a thousand family gatherings.

Contains: Cereals (gluten) · Soybeans

Kung Pao Chicken

Diced chicken stir-fried in a scorching wok with roasted peanuts, dried chillies and a doubanjiang sauce that is sweet, sour, salty and numbing all at once — a Sichuan classic that travelled the world.

• Vegetarian option

Contains: Cereals (gluten) · Peanuts · Soybeans

Lanzhou beef noodles

Lanzhou beef noodles are hand-pulled wheat noodles served in a clear, lightly oiled beef broth with thin slices of beef, cilantro and radish, from the city of Lanzhou in Gansu.

Contains: Cereals (gluten)

Liangpi

Cold, wide wheat-starch noodles tossed with chilli oil, vinegar and shredded vegetables — Shaanxi's cold noodle dish, served chilled rather than hot even in the depths of winter.

• Vegetarian

Contains: Cereals (gluten)

Mala Xiangguo

A build-your-own mix of meat and vegetables dry-fried together in a numbing, chilli-hot Sichuan pepper oil — a "dry pot" stir-fry, built around whatever the diner picks rather than a fixed recipe.

No typical allergens

Mapo Tofu

Soft tofu simmered in a red, oily sauce of fermented chilli bean paste and ground Sichuan pepper — a Chengdu dish that is numbing as well as hot, and is eaten with rice.

• Vegetarian option
• Vegan option

Contains: Cereals (gluten) · Soybeans

Mooncake

A dense, small pastry with a thin baked crust wrapped around a sweet filling — the centrepiece of the Mid-Autumn Festival, cut into wedges and shared.

• Vegetarian

Contains: Cereals (gluten) · Egg

Peking Duck

A whole duck, air-dried and roasted to a lacquered, crackling skin, carved and rolled with spring onion, cucumber and hoisin sauce in thin wheat pancakes — Beijing's signature dish, and one of China's best-known abroad.

Contains: Cereals (gluten) · Soybeans

Scallion Pancake

A flaky, laminated flatbread folded through with scallion and pan-fried until crisp outside and chewy within — street food built from almost nothing.

• Vegan
• Vegetarian

Contains: Cereals (gluten) · Sesame Seeds

Shengjianbao

Pan-fried pork buns from Shanghai with a soup filling that melts into broth as they cook. The base is browned, the top is soft and steamed.

Contains: Cereals (gluten) · Soybeans · Sesame Seeds

Siu mai

A Cantonese dim sum of minced pork and shrimp wrapped in thin wheat dough, open at the top and steamed. It is usually garnished with a dot of orange roe or carrot.

Contains: Cereals (gluten) · Crustaceans · Soybeans · Sesame Seeds

Spring Rolls

Vegetables rolled tight in a thin wheat wrapper and deep-fried until the shell turns brittle and golden — the starter that opens a hundred Chinese menus.

• Vegan
• Vegetarian

Contains: Cereals (gluten) · Soybeans

Sweet and Sour Pork

Battered pork fried until crisp, then tossed in a glossy sauce balanced between sugar and vinegar — the dish that shaped how the West first tasted Chinese food.

Contains: Cereals (gluten) · Soybeans

Tomato and egg stir-fry

A home-style Chinese dish of soft-scrambled eggs stir-fried with ripe tomato wedges, usually finished with a little sugar and salt. Served over rice.

Contains: Egg

Wonton Soup

Thin dumplings of pork and shrimp poached in a clear broth — the light, delicate cousin to a bowl of noodle soup.

Contains: Cereals (gluten) · Crustaceans · Soybeans

Xiaolongbao

Delicate steamed dumplings that hold a mouthful of hot broth inside a thin, pleated wrapper — Shanghai's most technically demanding dim sum classic.

Contains: Cereals (gluten) · Soybeans

Youtiao

A long strip of leavened dough twisted and deep-fried until hollow and crisp outside, soft within — the fried dough stick eaten with congee or soy milk, breakfast's crunch against the porridge's softness.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Yuxiang Rousi

Yuxiang rousi is a Sichuan stir-fry of shredded pork, wood ear and bamboo shoot in a sour, sweet and spicy sauce, with no fish in it.

Contains: Cereals (gluten) · Soybeans · Sulfur Dioxide and Sulfites

Zhajiangmian

Thick wheat noodles tossed with a fried, salty-sweet soybean-paste sauce and minced pork — Beijing's noodle dish, built on a completely different sauce base from dan dan noodles' sesame-and-chilli-oil mix.

Contains: Cereals (gluten) · Soybeans

Zongzi

Glutinous rice packed with a savoury or sweet filling, wrapped tightly in bamboo leaves and boiled for hours — the Dragon Boat Festival dumpling, eaten specifically to mark that one holiday.

No typical allergens

Ayam Goreng

Chicken simmered in turmeric and spices before it's deep-fried, often finished with a shower of crisp fried garlic shards — Indonesia's own fried chicken, cooked twice for a reason.

No typical allergens

Ayam penyet

Fried chicken smashed flat with a pestle and served with sambal. A Javanese-Indonesian dish, sold widely in warungs and food courts across Indonesia and Malaysia.

Contains: Crustaceans

Bakso

Springy beef meatballs in a clear broth with noodles, tofu and boiled egg — a Chinese-Indonesian dish born from immigrant cooks that turned into one of the country's most-eaten street foods.

Contains: Cereals (gluten) · Egg · Soybeans

Bolu Kukus

A light sponge cake of flour, egg and sugar, raised with baking powder and cooked in a steamer, widely eaten as a snack or dessert in Timor-Leste.

• Vegetarian

Contains: Cereals (gluten) · Egg

Bubur ayam

Indonesian rice porridge cooked in chicken broth and topped with shredded chicken, fried shallots, spring onion and crackers. Often eaten at breakfast.

Contains: Cereals (gluten) · Soybeans

Chicken Satay

Chicken marinated in turmeric, garlic and kecap manis, threaded onto skewers and grilled over charcoal, served with a thick peanut sauce — sold from carts and warungs across Indonesia and its best-known dish abroad.

Contains: Peanuts · Soybeans

Es Teler

Shaved ice piled with avocado, young coconut, jackfruit and coconut milk, sweetened with condensed milk — an Indonesian iced dessert invented for a 1980s Jakarta cooking contest and now sold everywhere.

• Vegetarian

Contains: Milk (including Lactose)

Gado-Gado

Blanched vegetables, boiled egg, tofu and tempeh arranged over rice cakes and drenched in a thick peanut sauce — Jakarta's own vegetable salad, invented in the Betawi kitchens of the capital.

• Vegetarian

Contains: Egg · Peanuts · Soybeans

Gudeg

Young jackfruit stewed for hours in coconut milk and palm sugar until it turns sweet and brown, served with rice, chicken and a hard-boiled egg — Yogyakarta's signature dish, so tied to the city it's nicknamed after it.

Contains: Egg

Ikan bakar

Whole or filleted fish grilled over charcoal and brushed with a spiced sambal or kecap manis marinade. A common street and warung dish across Indonesia.

Contains: Cereals (gluten) · Fish · Soybeans

Jagung Bose

A thick Timorese corn porridge cooked with coconut milk and kidney beans, eaten as an everyday staple in Timor-Leste.

• Vegan
• Vegetarian

No typical allergens

Ketoprak

Ketoprak is a Betawi street dish from Jakarta of rice cakes, tofu, bean sprouts and vegetables in a peanut sauce, topped with crackers and fried shallots.

• Vegan
• Vegetarian

Contains: Peanuts · Soybeans

Klepon

Chewy glutinous rice balls filled with liquid palm sugar and rolled in grated coconut, designed to burst with syrup the moment they're bitten into — a small Javanese sweet built entirely around that one surprise.

• Vegan
• Vegetarian

No typical allergens

Laksa

A spicy coconut curry noodle soup with prawns and rice noodles, sold in Singapore and also made in Malaysia and Indonesia.

Contains: Crustaceans

Lontong sayur

Indonesian dish of compressed rice cakes (lontong) served in a light coconut milk soup of mixed vegetables, with a spiced, sour-sweet broth and sambal on the side.

• Vegetarian

No typical allergens

Martabak

A thick, folded pancake stuffed with either a spiced minced-meat-and-egg filling or a sweet chocolate-and-cheese one — a dish Yemeni and Indian settlers in Indonesia are credited with introducing, then reshaped into two distinct national favourites.

Contains: Cereals (gluten) · Egg

Martabak Manis

A thick, leavened batter cooked slowly in a lidded pan until the surface turns honeycombed with holes, folded around melted butter, condensed milk and a filling such as chocolate, crushed peanuts or grated cheese — the sweet pancake sold from night carts under a different name in nearly every Indonesian city.

• Vegetarian
• Vegetarian option

Contains: Cereals (gluten) · Egg · Peanuts · Milk (including Lactose)

Mie goreng

Indonesian stir-fried wheat noodles with garlic, shallot, sweet soy sauce and egg, usually served with vegetables and a fried topping. Sold across Indonesia from street stalls to restaurants.

Contains: Cereals (gluten) · Egg · Soybeans

Nasi Goreng

Day-old rice stir-fried hard and fast with garlic, shallot, sambal and kecap manis, usually crowned with a fried egg — Indonesia's everyday dish and the one most guests abroad can already name.

• Vegetarian
• Vegan option

Contains: Egg · Soybeans

Nasi Kuning

Fragrant yellow rice cooked in coconut milk and turmeric, served at celebrations and feasts in Brunei and also made in Indonesia and Malaysia.

No typical allergens

Nasi uduk

Nasi uduk is a Betawi rice dish of steamed rice cooked in coconut milk and aromatics, served with fried shallots, fried egg, and side dishes. It is a common breakfast in Jakarta.

Contains: Egg · Soybeans

Opor ayam

Indonesian chicken simmered in a mild, pale coconut milk sauce flavoured with lemongrass, galangal and ground spices. A common dish at Eid and other celebrations in Java.

No typical allergens

Pempek

Fish and tapioca starch pounded into a dense dough, shaped and boiled, then fried and served with a sharp, dark vinegar-and-palm-sugar sauce — Palembang's answer to a fish cake, built to be dunked, not dipped.

Contains: Egg · Fish

Pepes Ikan

A whole fish rubbed with ground turmeric, chile and candlenut, wrapped in banana leaf with lemongrass and tomato, and steamed until the parcel is fragrant enough to open at the table — West Java's way of cooking fish that seals the aroma in rather than letting it escape into a pan.

Contains: Fish

Perkedel

Perkedel is an Indonesian fritter of mashed potato, often mixed with minced meat or sweet corn, shaped into patties and fried. It is a common side dish in Indonesian home cooking.

Contains: Egg

Rendang

Beef simmered for hours in coconut milk and a ground spice paste until the liquid cooks away and the meat is left coated in a thick, near-black paste — the Minangkabau dish from West Sumatra sometimes called the world's driest curry.

No typical allergens

Rujak

Sliced unripe fruit and raw vegetables tossed in a spicy, sweet-and-sour palm sugar and tamarind dressing — Indonesia's answer to a fruit salad, built to be sharp and pungent rather than sweet.

No typical allergens

Soto Ayam

A turmeric-yellow chicken broth with shredded chicken, glass noodles and boiled egg, finished with lime and fried shallot — the everyday soup found under a different name in nearly every Indonesian region.

Contains: Egg

Bento

A Japanese boxed meal of rice, fish or meat and pickles, with each part kept in its own compartment.

Contains: Cereals (gluten) · Fish · Soybeans · Sesame Seeds

Chawanmushi

A savoury egg custard steamed in its own cup with dashi, mushroom and shrimp suspended inside — Japan's quietest starter, eaten with a spoon.

Contains: Crustaceans · Egg · Fish

Chirashi sushi

A Japanese bowl of sushi rice seasoned with sweetened vinegar, topped with raw fish, omelette strips and vegetables scattered over the surface.

Contains: Egg · Fish

Dorayaki

A Japanese confection of two small, round, pancake-like cakes sandwiched around a sweet red bean paste filling. Usually served with green tea.

Contains: Cereals (gluten) · Egg

Gyoza

Thin-skinned dumplings of pork and cabbage, fried on one side and steamed on the other — crisp base, soft top, served with vinegar and soy.

• Vegetarian option

Contains: Cereals (gluten) · Soybeans

Gyudon

A Japanese rice bowl of thinly sliced beef and onion simmered in a sweet soy-dashi broth and served over steamed rice. It is a common fast meal in Japan.

Contains: Cereals (gluten) · Fish · Soybeans

Karaage

Japanese deep-fried chicken pieces marinated in soy sauce, ginger and garlic, then coated in starch and fried until crisp.

Contains: Cereals (gluten) · Soybeans

Katsu Curry

A breaded, deep-fried pork or chicken cutlet, sliced and served over rice under a mild, thick Japanese curry sauce — Japan's most popular way to eat curry.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Miso Soup

Fermented soybean paste dissolved into hot dashi with tofu and seaweed — the small bowl that accompanies almost every set meal in Japan without ever being the meal itself.

• Vegan option
• Vegetarian option

Contains: Fish · Soybeans

Nikujaga

A Japanese home-style stew of thinly sliced beef, potatoes, onion and carrot simmered in a sweet soy-dashi broth. Common in Japanese households and izakaya.

Contains: Cereals (gluten) · Fish · Soybeans

Oden

A Japanese simmered dish of fish cakes, daikon radish, konjac, boiled eggs and tofu in a light dashi broth seasoned with soy sauce and mirin.

Contains: Cereals (gluten) · Egg · Fish · Soybeans

Okonomiyaki

A savoury cabbage pancake griddled in a wheat-and-egg batter, finished with a sweet-savoury sauce, mayonnaise and bonito flakes — Osaka's answer to "anything goes."

• Vegetarian option

Contains: Cereals (gluten) · Egg · Fish · Soybeans

Onigiri

A hand-pressed triangle or ball of seasoned rice wrapped in a strip of nori, built around a small savoury filling — Japan's everyday portable rice snack.

• Vegetarian option
• Vegan option

Contains: Egg · Fish

Oyakodon

A Japanese rice bowl of chicken and egg simmered together in a sweet soy-dashi broth and served over steamed rice. The name means parent and child.

Contains: Cereals (gluten) · Egg · Fish · Soybeans

Ramen

Wheat noodles in a long-simmered broth, with pork, egg and seaweed on top — a Japanese bowl defined by its stock and its tare, not its toppings.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Soybeans

Shabu-shabu

A Japanese hot pot of thinly sliced beef swished briefly in simmering kombu broth, then dipped in ponzu or sesame sauce. The name comes from the sound of swishing.

Contains: Cereals (gluten) · Fish · Soybeans · Sesame Seeds

Soba

Soba is a Japanese noodle made mainly from buckwheat flour, served cold with dipping sauce or hot in broth. It is eaten across Japan as a quick meal.

Contains: Cereals (gluten) · Fish · Soybeans

Sukiyaki

A Japanese hot pot of thinly sliced beef, tofu, vegetables and noodles simmered at the table in a sweet soy broth, then dipped in raw egg.

Contains: Cereals (gluten) · Egg · Soybeans

Sushi

Vinegared rice hand-pressed into a small oblong and topped with a slice of raw fish, a dab of wasabi tucked between the two — Japan's nigirizushi, built entirely on the contrast between warm rice and cold fish.

Contains: Fish

Takoyaki

Ball-shaped batter fritters filled with diced octopus, cooked in a special molded pan until crisp outside and molten inside — Osaka's iconic street snack.

Contains: Cereals (gluten) · Egg · Fish · Soybeans · Molluscs

Tamagoyaki

A Japanese rolled omelette of beaten egg, seasoned with dashi, soy sauce and sugar, cooked in a rectangular pan and sliced into layers.

Contains: Cereals (gluten) · Egg · Fish · Soybeans

Tempura

Vegetables and seafood dipped in a light, cold batter and deep-fried until pale and crisp — Japan's lightest fried food, judged on the batter's crunch, not its colour.

• Vegetarian option

Contains: Cereals (gluten) · Crustaceans · Egg · Soybeans

Tofu Katsu

A slab of firm tofu breaded in panko and deep-fried until crisp — the vegetarian version of tonkatsu, served with rice, shredded cabbage and a dark sauce.

• Vegetarian
• Vegan option

Contains: Cereals (gluten) · Egg · Soybeans

Tonkatsu

A Japanese dish of a breaded, deep-fried pork cutlet, usually sliced and served with shredded cabbage and a thick, sweet-savoury sauce.

Contains: Cereals (gluten) · Egg · Soybeans

Udon

Thick, soft wheat noodles in a dashi broth seasoned with soy sauce and mirin — a Japanese bowl judged on the chew of the noodle, not on what sits on top.

• Vegan option
• Vegetarian option

Contains: Cereals (gluten) · Fish · Soybeans

Unadon

Unadon is a Japanese rice bowl topped with grilled freshwater eel glazed in a sweet soy sauce. It is served over steamed short-grain rice and is a common summer dish in Japan.

Contains: Cereals (gluten) · Fish · Soybeans

Yakisoba

Japanese stir-fried wheat noodles with shredded cabbage, pork and a thick Worcestershire-style sauce, served hot from the pan with pickled ginger and aonori.

Contains: Cereals (gluten) · Fish · Soybeans

Yakitori

Japanese chicken skewers grilled over binchotan charcoal and glazed with tare sauce or seasoned with salt. Sold in yakitori-ya and izakaya across Japan.

Contains: Cereals (gluten) · Soybeans

Barbacoa

Barbacoa is a Mexican dish of meat, traditionally lamb or beef, slow-cooked until tender. The classic version is cooked in an earth oven wrapped in agave leaves.

No typical allergens

Birria

Beef braised for hours in a broth of dried chiles and spices until it falls apart, served with its own consommé for dipping — Jalisco's slow-cooked stew.

No typical allergens

Carnitas

Carnitas are pieces of pork simmered slowly in lard until tender and crisp at the edges. A classic Mexican dish from Michoacán, served in tacos and on platters.

No typical allergens

Chilaquiles

Fried tortilla chips simmered briefly in red or green salsa until softened at the edges but still crisp in the centre, topped with crema, cheese and often a fried egg — Mexico's breakfast answer to yesterday's stale tortillas.

• Vegetarian
• Vegetarian option

Contains: Egg · Milk (including Lactose)

Chile en Nogada

A roasted poblano pepper stuffed with a sweet-savoury beef and pork picadillo, draped in a fresh walnut cream sauce and finished with a scatter of pomegranate seeds — Puebla's patriotic dish, coloured green, white and red.

Contains: Milk (including Lactose) · Tree nuts

Chiles Rellenos

Roasted poblano peppers stuffed with melting cheese, dipped in whipped egg batter and fried until puffed, then served in a light tomato sauce — a Puebla classic, made across Mexico in many versions.

• Vegetarian
• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Cochinita Pibil

Pork marinated in achiote paste and sour orange, wrapped in banana leaf and slow-roasted until it shreds apart on its own — the Yucatán's pit-roasted pork, its deep red-orange colour coming entirely from the achiote.

No typical allergens

Elote

Grilled or boiled corn on the cob, brushed with mayonnaise or crema, rolled in grated cheese and dusted with chilli powder and lime. A street food of Mexico.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Enchiladas

Corn tortillas rolled around a filling, baked under red or green chile sauce and melted cheese — Mexico's everyday way to use up last night's meat.

• Vegetarian option

Contains: Milk (including Lactose)

Esquites

Corn kernels boiled in their own cooking liquid, then tossed with mayonnaise, cheese, lime and chile and served warm in a cup — Mexico's off-the-cob version of grilled street corn, eaten with a spoon rather than by hand.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Flan

A baked egg custard set over caramel and turned out of its mould, so the caramel runs down over the top.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Flautas

Flautas are corn tortillas rolled around a savoury filling, fried until crisp and served with toppings. The name means "flutes" in Spanish.

Contains: Milk (including Lactose)

Guacamole

Ripe avocado crushed with lime, onion, coriander and chilli — a Mexican table sauce older than the country, and naturally vegan.

• Vegan
• Vegetarian

No typical allergens

Huevos rancheros

Fried eggs served on corn tortillas with a warm tomato and chilli sauce, usually with refried beans. A Mexican breakfast dish of ranch origin.

Contains: Egg

Mole Poblano

Chicken simmered in a dark sauce of dried chiles, chocolate and ground spices — Puebla's signature mole, said to have been invented by accident in a convent kitchen.

Contains: Peanuts · Sesame Seeds

Pambazo

A Mexican bread roll dipped in guajillo chili sauce, fried until red, and filled with potato and chorizo. Common in Mexico City street food.

Contains: Cereals (gluten) · Sulfur Dioxide and Sulfites

Pan de muerto

A sweet enriched bread from Mexico, shaped into a round loaf with bone-like strips and sugar-coated, traditionally baked for the Day of the Dead (Día de Muertos).

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Pescado a la veracruzana

Whole fish baked or simmered in a sauce of tomato, onion, olives, capers and chilies, from the Gulf coast port city of Veracruz, Mexico.

Contains: Fish

Pozole

A hominy and pork stew simmered until the corn blooms open, topped at the table with shredded cabbage, radish, lime and chile — Mexico's festival soup.

No typical allergens

Quesadilla

A Mexican tortilla folded around melted cheese and cooked on a griddle until the cheese melts and the tortilla browns. Sold widely across Mexico.

Contains: Milk (including Lactose)

Sopa de tortilla

A Mexican soup of tomato, chilli and onion broth, served with fried corn tortilla strips, avocado, cheese and cream. Recipes vary by region and household.

Contains: Milk (including Lactose)

Sopes

Thick hand-pressed corn masa discs, pinched at the edges, fried or griddled, then topped with beans, meat, salsa and cheese. A street food of central Mexico.

Contains: Milk (including Lactose)

Tacos al Pastor

Marinated pork shaved from a vertical spit into corn tortillas, with pineapple, onion and coriander — Lebanese technique, Mexican seasoning.

No typical allergens

Tacos de canasta

Small soft tacos of potato and refried beans or chicharrón, steamed in a basket and served with salsas. Sold from baskets in the streets of Mexico City and Jalisco.

No typical allergens

Tamales

Corn masa steamed in a corn husk around a savoury or sweet filling — Mexico's portable, wrapped answer to what to do with dough and no oven.

• Vegetarian option
• Vegan option

No typical allergens

Tlayuda

A large, thin, crisped corn tortilla from Oaxaca, spread with refried black beans and topped with cheese, meat and salsa. Often called the Oaxacan pizza.

Contains: Milk (including Lactose)

Torta ahogada

A pork sandwich from Guadalajara, Jalisco, built on a crusty bolillo roll and submerged in a spicy tomato and chile broth. Eaten with a knife and fork.

Contains: Cereals (gluten)

Tres Leches Cake

A light sponge cake soaked through with a mixture of three milks until it turns soft and custardy, finished with a layer of whipped cream — Mexico's milk-soaked birthday cake, eaten cold with a spoon rather than sliced dry.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Arroz negro

A Spanish rice dish from the Valencian and Catalan coast, cooked in squid or cuttlefish ink so the grains turn black. Usually served with alioli.

Contains: Fish · Molluscs

Bacalao al pil-pil

Basque dish of salt cod cooked in olive oil and garlic, finished with a warm emulsified sauce made by shaking the oil and the gelatin released from the fish.

Contains: Fish

Calamares a la romana

Squid rings dusted in flour and deep-fried in olive oil, a common tapas and bar dish across Spain. Served with lemon and often alioli.

Contains: Cereals (gluten) · Molluscs

Churros

Ridged sticks of fried dough dusted with sugar, dipped into a cup of hot chocolate thick enough to stand a spoon in.

• Vegetarian
• Vegan option

Contains: Cereals (gluten) · Milk (including Lactose)

Cocido Madrileño

Chickpeas simmered for hours with beef, chicken and chorizo until the broth turns golden, then served in three separate courses — Madrid's Sunday stew.

No typical allergens

Crema catalana

A chilled Catalan custard of milk, egg yolk, sugar and lemon and orange peel, thickened with cornflour and topped with a hard layer of caramelised sugar.

Contains: Egg · Milk (including Lactose)

Croquetas

Spain's béchamel croquettes — thick white sauce flavoured with jamón or cod, chilled, breadcrumbed and fried until crisp outside and molten within.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Empanada gallega

A Galician baked pie of wheat dough with a filling of pork, onion and sweet red pepper, sealed in a round or rectangular case. Traditional across Galicia.

Contains: Cereals (gluten) · Egg

Ensaladilla rusa

A Spanish salad of diced potato, carrot and peas bound in mayonnaise, usually served chilled as a tapa or starter.

Contains: Egg · Fish · Mustard

Escalivada

A Catalan dish of char-roasted aubergine, red pepper and onion, peeled, sliced and dressed with olive oil and salt. Served cold or at room temperature as a starter.

• Vegan
• Vegetarian

No typical allergens

Fabada Asturiana

A hearty Asturian stew of large white beans with pork shoulder, chorizo and morcilla — Spain's answer to cassoulet, from its rainiest corner.

No typical allergens

Fideuà

A Valencian dish of short thin noodles toasted in oil and cooked in seafood stock with shellfish and fish, often compared to paella. Served from the pan.

Contains: Cereals (gluten) · Crustaceans · Egg · Fish · Molluscs

Flan

A baked egg custard set over caramel and turned out of its mould, so the caramel runs down over the top.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Gambas al ajillo

Raw prawns cooked quickly in hot olive oil with garlic and dried chilli, a tapas dish from Spain. Served sizzling in the cazuela it is cooked in.

Contains: Crustaceans

Gazpacho

An Andalusian cold soup of raw tomatoes, cucumber, pepper, garlic, olive oil and sherry vinegar — blended, chilled and served through the summer.

• Vegan
• Vegetarian

Contains: Cereals (gluten) · Sulfur Dioxide and Sulfites

Jamón Ibérico

Cured leg of black Iberian pig, sliced paper-thin by hand and eaten at room temperature, the marbled fat melting as it sits on the tongue — Spain's most prized ham, some of it aged for years before it's ever sold.

No typical allergens

Migas

A Spanish dish of stale bread crumbs fried in olive oil with garlic and paprika, often with bacon or chorizo. Eaten as a breakfast or a hearty main in central and southern Spain.

Contains: Cereals (gluten)

Paella

A Valencian rice dish cooked in a wide, shallow pan and flavoured with saffron; versions range from the original rabbit-and-chicken to seafood.

• Vegetarian option
• Vegan option

Contains: Crustaceans · Fish · Molluscs

Patatas Bravas

One of Spain's most popular tapas — fried potato cubes under a smoky, lightly spicy brava sauce, with or without tomato, often with alioli alongside.

• Vegetarian
• Vegetarian option
• Vegan option

Contains: Egg

Pimientos de Padrón

Small green Galician peppers, blistered in hot olive oil and finished with coarse salt. Most are mild, but a few are hot.

• Vegan
• Vegetarian

No typical allergens

Pisto

Tomato, pepper, zucchini and onion stewed slowly in olive oil until they collapse into one sauce — Spain's answer to ratatouille, often topped with a fried egg.

• Vegan
• Vegetarian

No typical allergens

Polvorón

A crumbly almond shortbread from Spain, baked with flour, sugar, cinnamon and lard or butter, and sold wrapped one piece at a time as a Christmas sweet.

Contains: Cereals (gluten) · Tree nuts

Puchero

A hearty stew of beef and chorizo simmered with pumpkin, sweet corn, cabbage, carrot and potato, a home-style dish from Uruguay.

No typical allergens

Pulpo a la Gallega

Galician octopus — boiled until tender, snipped into rounds over potato, and dressed with olive oil, coarse salt and pimentón. Served on wood.

Contains: Molluscs

Salmorejo

Ripe tomato blended with stale bread, garlic, olive oil and sherry vinegar until it turns thick and pale orange, served ice-cold with a scatter of jamón and hard-boiled egg — Córdoba's own cold soup, thicker and simpler than gazpacho.

• Vegetarian option

Contains: Cereals (gluten)

Tarta de Santiago

A dense almond cake dusted with icing sugar in the shape of the Cross of Saint James — Galicia's pilgrimage-route dessert.

• Vegetarian

Contains: Egg · Tree nuts

Torrijas

Spanish bread slices soaked in milk or wine, dipped in beaten egg, fried in olive oil and coated in sugar and cinnamon. Traditionally eaten during Holy Week.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Tortilla Española

The Spanish potato omelette — a thick, set cake of egg, slow-cooked potato and onion, served in wedges warm or cold.

• Vegetarian

Contains: Egg

Backhendl

A young chicken cut into pieces, breaded and deep-fried until deep gold, served with a wedge of lemon and parsley — Vienna's fried chicken, older than the American kind.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Beuschel

Finely sliced lung and heart simmered into a tangy, caper-and-cream sauce — Vienna's classic offal ragout, the kind of dish that never wastes what a proper roast leaves behind.

Contains: Milk (including Lactose)

Bosna

A grilled sausage in a split roll, topped with curry powder, mustard and chopped onion — Austrian street food named after Bosnia despite being invented in Austria, not imported from it.

Contains: Cereals (gluten) · Mustard

Buchteln

Sweet yeast buns filled with apricot jam, baked packed tightly in a buttered dish and dusted with icing sugar — Austria's soft, pull-apart bun.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Erdäpfelsalat

Thin-sliced potato marinated warm in a vinegar-and-broth dressing rather than mayonnaise — Austria's potato salad, sharp rather than creamy.

• Vegan option
• Vegetarian option

Contains: Mustard

Frittatensuppe

Clear beef broth with thin ribbons of savoury pancake floating through it — Austria's everyday starter soup, built from almost nothing.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Grammelknödel

A large dumpling studded through with crisp pork cracklings, boiled and often pan-fried after, savoury in a way most Austrian dumplings aren't — since most of that family lean sweet.

Contains: Cereals (gluten)

Kaiserschmarrn

A thick pancake torn into fluffy shreds in the pan, dusted with icing sugar and served with stewed fruit — Austria's dessert built for sharing, straight from the skillet.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Käsknöpfle

Small egg noodle-like dumplings, boiled and layered with melted mountain cheese and crispy fried onions, from Liechtenstein and also made in neighbouring Austria.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Kasnocken

Soft spätzle dumplings tossed in a hot pan with melted mountain cheese and topped with crisp fried onions — Tyrol's cheese spätzle.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Kaspressknödel

Bread dumplings packed with melting mountain cheese, pressed flat and pan-fried until the crust turns crisp, usually served floating in broth — Tyrol's fried cheese dumpling, a different format from the pan-tossed spätzle of Kasnocken.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Krautfleckerl

Small square pasta tossed with cabbage caramelized dark and sweet in butter — Austria's humble pasta-and-cabbage dish, built from almost nothing but turning genuinely rich through slow caramelization.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Linzer Torte

A short, spiced pastry of ground hazelnuts and butter filled with redcurrant jam and finished with a lattice top — often called the oldest cake known by name.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Tree nuts

Marillenknödel

A whole apricot wrapped in potato dough, boiled, then rolled in butter-toasted breadcrumbs and sugar — Austria's fruit dumpling, a whole season in one bite.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Mozartkugel

A round praline of pistachio marzipan and nougat cream dipped in dark chocolate — Salzburg's confection, named for the city's most famous composer.

• Vegetarian

Contains: Milk (including Lactose) · Tree nuts

Palatschinken

Thin, tender crepes rolled around apricot jam and dusted with icing sugar — Austria's crepe, part of a thin-pancake tradition found across much of Central Europe under different names.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Powidltascherl

Small potato-dough pockets folded around a dense, unsweetened plum butter, boiled or fried and rolled in poppy seeds and sugar — Austria's plum pocket, a different fruit dumpling from the whole apricot inside Marillenknödel.

• Vegetarian

Contains: Cereals (gluten)

Sachertorte

A dense chocolate sponge split and coated with apricot jam, sealed under a dark chocolate glaze — Vienna's most argued-about cake.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Salzburger Nockerl

Whipped egg-white batter mounded into three soft peaks and baked until golden outside and barely set within — Salzburg's soufflé dessert, shaped to echo the city's own hills.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Schnitzel

A thin cutlet, breaded and fried until golden and crisp — veal for the classic Wiener Schnitzel, pork for the everyday Schnitzel Wiener Art.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Semmelknödel

Stale bread rolls bound with egg and milk into a large, dense dumpling, boiled and sliced — Austria's savoury bread dumpling, a very different use of old bread from the sweet fruit dumplings on the same menu.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Tafelspitz

Prime beef simmered slowly in broth with root vegetables, served in two courses with apple-horseradish and chive sauce — Vienna's great boiled beef.

Contains: Celery

Tiroler Gröstl

Boiled potato and leftover roast beef fried hard in a pan with onion until it catches at the edges, topped with a fried egg — Tyrol's farmhouse hash.

Contains: Egg · Milk (including Lactose)

Topfenstrudel

Paper-thin strudel dough rolled around a sweetened quark filling studded with raisins, baked until golden — apfelstrudel's cheese-filled cousin.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Vanillekipferl

Crescent-shaped shortbread of ground almonds, butter and vanilla, baked pale and rolled warm in vanilla sugar — Austria's classic Christmas cookie.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose) · Tree nuts

Wiener Saftgulasch

Beef cubes braised for hours with a mountain of onion until the sauce turns dark and glossy, no other vegetables added — Vienna's goulash, a smoother, meat-and-onion-only relative of its Hungarian namesake.

No typical allergens

Bossam

Bossam is Korean boiled pork belly, sliced and served wrapped in lettuce or cabbage leaves with salted shrimp, kimchi, garlic and ssamjang.

Contains: Cereals (gluten) · Crustaceans · Soybeans

Budae jjigae

A Korean stew of kimchi, spam, sausages and instant noodles, cooked at the table in a shallow pot. It grew out of postwar American military surplus ingredients.

Contains: Cereals (gluten) · Fish · Soybeans

Bulgogi

Thin-sliced beef marinated in soy sauce, sugar, sesame oil and garlic, then grilled or pan-seared over high heat — Korea's best-known grilled dish, sweet, savoury and quick to cook.

Contains: Cereals (gluten) · Soybeans · Sesame Seeds

Dakgalbi

Dakgalbi is a Korean dish of boneless chicken marinated in a chilli-based gochujang sauce and stir-fried on a griddle with cabbage, sweet potato and rice cakes.

Contains: Cereals (gluten) · Soybeans · Sesame Seeds

Doenjang-jjigae

Fermented soybean paste simmered into a savoury, earthy stew with tofu and vegetables — the everyday stew that anchors most Korean home meals.

• Vegetarian

Contains: Soybeans

Galbi

Korean beef short ribs, usually marinated in soy sauce, pear, garlic and sugar, then grilled over charcoal or a gas grill and cut across the bone.

Contains: Cereals (gluten) · Soybeans · Sesame Seeds

Gimbap

Seasoned rice and fillings such as egg, carrot and spinach rolled tight in gim, Korean roasted seaweed, and sliced into rounds — Korea's everyday packed lunch, sold whole or by the piece.

• Vegetarian option

Contains: Egg · Sesame Seeds

Gyeran-jjim

A Korean dish of beaten eggs steamed in a stone or earthenware pot with water or stock until set into a soft, smooth custard. Often served in its pot.

Contains: Cereals (gluten) · Egg · Soybeans · Sesame Seeds

Haemul pajeon

A Korean savoury pancake of wheat flour batter, spring onion and mixed seafood, pan-fried until crisp at the edges. Served as a starter or with makgeolli.

Contains: Cereals (gluten) · Crustaceans · Egg · Molluscs

Hotteok

A yeasted pancake pan-fried until the outside crisps, hiding a molten pool of brown sugar and cinnamon inside — Korea's answer to a winter street snack.

• Vegetarian

Contains: Cereals (gluten)

Jajangmyeon

Korean wheat noodles topped with a thick, sweet-savoury sauce of black bean paste, pork or beef, diced vegetables and onion. A Korean-Chinese dish popular in Korea.

Contains: Cereals (gluten) · Soybeans

Japchae

Sweet potato starch noodles stir-fried with vegetables and beef in sesame oil and soy — a glossy, chewy side dish built for celebrations and buffet tables.

Contains: Cereals (gluten) · Soybeans · Sesame Seeds

Jeyuk bokkeum

A Korean dish of thinly sliced pork stir-fried in a sweet and hot gochujang-based sauce with onion and scallion. Usually served on a shared plate with rice.

Contains: Cereals (gluten) · Soybeans · Sesame Seeds

Kalguksu

Korean hand-cut wheat noodles served in a clear anchovy or chicken broth with vegetables. A common everyday noodle soup in Korea.

Contains: Cereals (gluten) · Egg · Fish

Kimchi

Napa cabbage salted, seasoned with gochugaru, garlic and fish sauce, then fermented — Korea's defining side dish, eaten with almost every meal.

• Vegetarian option
• Vegan option

Contains: Fish

Kimchi Jjigae

Aged kimchi simmered into a rich, sour-spicy stew with pork and tofu — the dish Korean cooks reach for when the kimchi jar has gone properly sour.

Contains: Fish · Soybeans

Korean Fried Chicken

Chicken double-fried until the crust turns glass-crisp, then tossed in a sticky, sweet-spicy glaze — fried chicken reinvented for a sauce that has to survive the drive home.

Contains: Cereals (gluten) · Soybeans

Mandu

Korean dumplings with a thin wheat dough wrapper and a filling of minced meat, tofu, glass noodles and vegetables, served boiled, steamed, pan-fried or in soup.

Contains: Cereals (gluten) · Soybeans · Sesame Seeds

Naengmyeon

Chewy buckwheat noodles served ice-cold in a tangy broth or a spicy sauce — the dish Koreans reach for when it's too hot to want anything warm.

Contains: Egg

Pyongyang Naengmyeon

Buckwheat noodles served cold in a clear beef broth with pear, cucumber and boiled egg, a specialty of Pyongyang that is also made in South Korea.

Contains: Egg

Samgyeopsal

Thick-cut, unmarinated pork belly grilled at the table and wrapped in lettuce with garlic and sauce — Korean barbecue at its most sociable.

No typical allergens

Samgyetang

A Korean soup of a whole young chicken stuffed with glutinous rice, ginseng, jujube and garlic, simmered in clear broth. Eaten in the hottest days of summer.

No typical allergens

Sundubu-jjigae

Uncurdled, silky soft tofu simmered in a fiery seafood or pork broth until it barely holds its shape — one of the gentlest textures in Korean cooking hiding inside one of its spiciest broths.

Contains: Crustaceans · Egg · Soybeans

Tteokbokki

Cylindrical rice cakes simmered in a thick, sweet-spicy gochujang sauce until glossy and chewy — Korea's most iconic street food.

• Vegetarian

Contains: Cereals (gluten) · Soybeans

Tteokguk

A Korean soup of sliced oval rice cakes in a clear beef broth, garnished with egg strips, seaweed and scallion. It is traditionally eaten at Lunar New Year.

Contains: Cereals (gluten) · Egg · Soybeans · Sesame Seeds

Gai yang

Thai grilled chicken, marinated in garlic, coriander root, black pepper and fish sauce, then charcoal-grilled until the skin is crisp and the meat is juicy.

Contains: Cereals (gluten) · Fish · Soybeans

Green Curry

Green chilli paste simmered into coconut milk with chicken, Thai basil and kaffir lime leaf — Thailand's sweetest curry despite its name, and one of its most recognised dishes abroad.

• Vegetarian option
• Vegan option

Contains: Crustaceans · Fish

Kai jeow

A Thai omelette of beaten eggs fried in hot oil until puffed and crisp at the edges, usually served with steamed rice and fish sauce.

Contains: Egg · Fish

Khao man gai

Thai dish of poached chicken served with rice cooked in chicken stock and chicken fat, with a ginger-garlic chilli dipping sauce. Its roots are in Hainanese chicken rice.

Contains: Cereals (gluten) · Soybeans

Khao Pad

Day-old rice stir-fried hard and fast with egg, garlic and fish sauce — Thailand's everyday fried rice, plain enough to build around whatever protein is on hand.

Contains: Egg · Fish

Khao Soi

Egg noodles in a rich coconut curry broth, topped with a tangle of the same noodles fried crisp — Chiang Mai's signature bowl, carried south along Muslim trade routes.

Contains: Cereals (gluten) · Egg

Khao tom

Khao tom is a Thai rice porridge cooked slowly in stock until soft, served with garnishes of pork, fish, or chicken and fried shallots or garlic.

Contains: Fish

Larb

Minced pork tossed warm with lime, fish sauce, chilli and toasted rice powder — the defining dish of the Isaan region shared across the Thai-Lao border.

Contains: Fish

Mango Sticky Rice

Steamed glutinous rice soaked in sweetened coconut milk, served beside ripe mango — Thailand's simplest dessert and one of its best-known abroad.

• Vegan
• Vegetarian

No typical allergens

Massaman Curry

Beef simmered low and slow in a mild, warmly spiced coconut curry with potato and roasted peanuts — Thailand's gentlest curry, built on spices its neighbours brought by sea.

Contains: Peanuts

Moo Ping

Skewered pork marinated in coconut milk, coriander root and palm sugar, grilled over charcoal until caramelised — Thailand's everyday breakfast skewer.

Contains: Fish

Nom Krok

Small coconut-milk rice cakes baked in a cast-iron mould, a Cambodian street snack also made in Thailand.

• Vegan
• Vegetarian

No typical allergens

Pad Kra Pao

Minced pork stir-fried hard and fast with garlic, chilli and holy basil, served over rice with a fried egg — Thailand's fastest, most everyday plate.

Contains: Egg · Fish

Pad see ew

Pad see ew is a Thai stir-fried dish of wide rice noodles, Chinese broccoli and egg, seasoned with soy sauce. It is sold widely as street food across Thailand.

Contains: Cereals (gluten) · Egg · Soybeans

Pad Thai

Rice noodles stir-fried with tamarind, fish sauce and palm sugar, tossed with egg, bean sprouts and usually peanuts — Thailand's best-known noodle plate, sour, salty and sweet at once.

• Vegetarian option
• Vegan option

Contains: Crustaceans · Egg · Fish · Peanuts · Soybeans

Panang Curry

Chicken simmered in a thick, peanut-enriched coconut curry until the sauce clings rather than pools — one of Thailand's richest, least watery curries.

Contains: Fish · Peanuts

Phat Phrik Khing

A Thai stir-fry of red curry paste, fine-cut young peppercorns or green beans, and kaffir lime leaf, usually made with pork or chicken and served over rice.

Contains: Crustaceans · Fish

Pla Rad Prik

A Thai dish of fried fish topped with a sweet, sour and savoury chilli sauce containing garlic, shallots and palm sugar. Usually served over rice.

Contains: Fish

Red curry

A Thai curry of red chilli paste simmered in coconut milk with meat or seafood, Thai basil and kaffir lime leaves. Served with steamed jasmine rice.

Contains: Crustaceans · Fish

Som Tam

Shredded green papaya pounded with lime, fish sauce, chilli and peanuts in a mortar — Isaan's sharp, sour salad, built by bruising rather than chopping.

Contains: Crustaceans · Fish · Peanuts

Tod man pla

Thai fish cakes: minced fish mixed with red curry paste, long beans and kaffir lime leaf, then deep-fried until golden and served with cucumber relish.

Contains: Egg · Fish · Peanuts

Tom Kha Gai

Chicken simmered in coconut milk with galangal, lemongrass and kaffir lime leaf — tom yum's gentler coconut-based cousin.

Contains: Fish

Tom saap

A sour and spicy Isan soup of minced pork and pork offal, flavoured with lime juice, lemongrass, galangal and roasted rice powder.

Contains: Fish

Tom Yum Goong

Thailand's hot and sour shrimp soup, its broth built on lemongrass, galangal and kaffir lime leaf and sharpened with lime juice and chilli — one of Thai cuisine's most internationally recognised dishes.

• Vegetarian option

Contains: Crustaceans · Fish

Yam woon sen

A Thai salad of glass noodles tossed with minced pork, shrimp, and onion in a sour, salty, and hot lime dressing. Served at room temperature.

Contains: Crustaceans · Fish

Baião de dois

A rice and cowpea dish from north-eastern Brazil, cooked with sun-dried beef, cheese and coriander. It is traditionally served as a main course with farofa and coalho cheese.

Contains: Milk (including Lactose)

Beijinho

A Brazilian bonbon made from sweetened condensed milk, butter and desiccated coconut, rolled into balls and finished with a clove. It is a common party sweet.

Contains: Milk (including Lactose)

Bobó de Camarão

Shrimp simmered into a creamy purée of cassava root, coconut milk and dendê oil — Bahia's other great shrimp dish, thicker and starchier than its cousin vatapá.

Contains: Crustaceans

Bolo de rolo

A thin sponge roll from Pernambuco, Brazil, filled with a layer of sweetened guava paste, and made by rolling a very thin baked sheet of egg batter.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Brigadeiro

Condensed milk, butter and cocoa powder cooked down into a thick fudge, rolled into balls and coated in chocolate sprinkles — the sweet at the centre of every Brazilian birthday party.

• Vegetarian

Contains: Milk (including Lactose)

Churrasco

Brazil's barbecue tradition: large cuts of beef, pork, chicken and sausage seasoned with coarse salt and grilled on long skewers over charcoal or wood embers, at home or in a churrascaria.

No typical allergens

Coxinha

Shredded chicken, often with catupiry or cream cheese, wrapped in a dough shaped like a drumstick, breaded and fried until crisp — one of Brazil's most popular savoury snacks.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Cuscuz paulista

A savoury steamed cake from São Paulo state, made from moistened corn flour layered with tomato, egg, peas, and sardines or tuna.

Contains: Egg · Fish

Escondidinho

A Brazilian baked dish of seasoned meat under a layer of mashed cassava, or sometimes potato, topped with cheese. Common in the northeast and sold across Brazil.

Contains: Milk (including Lactose)

Feijoada

Black beans simmered for hours with pork ribs, bacon and sausage, served with rice, collard greens, farofa and orange — Brazil's Saturday stew, most closely tied to Rio de Janeiro.

No typical allergens

Galinhada

A Brazilian chicken and rice dish cooked in one pot, with the rice coloured and flavoured by saffron or turmeric and the stock from the chicken.

No typical allergens

Moqueca

A Bahian fish stew simmered in coconut milk, dendê palm oil, tomatoes and peppers, served bubbling in the clay pot it's cooked in — the dish that carries Bahia's Afro-Brazilian cooking to the rest of the country.

Contains: Fish

Pamonha

Fresh sweetcorn paste boiled inside its own husk, a Brazilian snack sold in sweet and salted forms.

• Vegetarian

Contains: Milk (including Lactose)

Pão de Queijo

Small, chewy cheese rolls made from tapioca starch instead of wheat, baked until the outside crisps and the inside pulls into stretchy strings — Minas Gerais' everyday bread, naturally gluten-free.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Pastel

A thin, blistered pastry pocket deep-fried until it puffs and crackles, filled with minced beef or cheese — a São Paulo street food born from Chinese immigrant cooks and Portuguese pastry tradition meeting in one fryer.

Contains: Cereals (gluten) · Milk (including Lactose)

Picanha

Beef rump cap seasoned with nothing but coarse salt and grilled slowly over charcoal until the fat cap turns crisp — the cut a Brazilian churrascaria builds its whole menu around, carved tableside straight off the skewer.

No typical allergens

Pudim de leite

A Brazilian milk flan made from condensed milk, milk, and eggs, baked in a caramel-lined mould and turned out with its syrup.

Contains: Egg · Milk (including Lactose)

Quindim

Egg yolk, sugar and grated coconut baked into a small, glossy yellow custard that unmolds shiny as glass — a Portuguese colonial technique that became one of Brazil's most distinctive desserts.

• Vegetarian

Contains: Egg

Tapioca

Tapioca starch dry-fried into a thin, rubbery crepe and folded around a filling — Brazil's Northeast breakfast staple, gluten-free by nature.

• Vegetarian

Contains: Milk (including Lactose)

Tutu de feijão

A thick Brazilian purée of cooked beans, manioc flour and garlic, served as a side with rice and meat, most often in Minas Gerais.

No typical allergens

Vaca atolada

Vaca atolada is a Brazilian beef rib stew cooked with green bananas and cassava, a classic dish of Minas Gerais and other states. It is served with white rice.

No typical allergens

Vatapá

Bread, shrimp, coconut milk, cashews and dendê oil blended into a thick, bright orange paste — one of Bahia's foundational Afro-Brazilian dishes, eaten on its own or as acarajé's filling.

Contains: Cereals (gluten) · Crustaceans · Tree nuts

Bánh canh

Bánh canh is a Vietnamese soup of thick, chewy noodles served in a clear broth with seafood or pork. Southern and central versions differ in noodle and broth.

Contains: Crustaceans · Fish

Bánh Cuốn

A paper-thin steamed rice-flour sheet rolled around minced pork and wood ear mushroom, topped with fried shallot and served with a light fish-sauce dip — the delicate breakfast roll steamed to order over a cloth-covered pot.

Contains: Fish

Bánh Khọt

Mini rice-flour and coconut-milk pancakes, cooked one at a time in the dimpled wells of a special cast pan until the edges crisp golden around a whole shrimp — the bite-sized coastal cousin of bánh xèo.

Contains: Crustaceans

Bánh Mì

A short, thin-crusted baguette split and filled with pork liver pâté, cold cuts, pickled carrot and radish, cucumber, chilli and coriander — Saigon street food built on a French loaf and a very Vietnamese sense of balance.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Soybeans

Bánh Xèo

A turmeric-yellow rice-flour crepe fried until the edges turn lace-thin and crackling, folded over shrimp, pork and bean sprout, torn by hand into a lettuce leaf with herbs before dipping — Vietnam's sizzling pancake.

Contains: Crustaceans

Bún Bò Huế

Round rice noodles in a beef-and-pork broth built on lemongrass, chilli oil and fermented shrimp paste until it turns deep red and sharply spiced — the fiery noodle soup that carries the former imperial city of Huế's name.

Contains: Crustaceans · Fish

Bún Chả

Grilled pork patties and pork belly slices dropped into a bowl of sweet-tart dipping broth, with cold rice vermicelli and a plate of herbs alongside to build each bite — Hanoi's defining lunch dish.

Contains: Fish

Bún Riêu

Rice noodles in a tomato-red broth built around a loose, curd-like crab-paste cake that breaks apart as it cooks, ladled over with tofu and fresh herbs on top — the freshwater-crab noodle soup found across Vietnam.

Contains: Crustaceans · Fish

Bún thịt nướng

Vietnamese dish of cold rice vermicelli topped with grilled marinated pork, herbs, pickled vegetables and crushed peanuts, served with a sweet-sour fish sauce dressing.

Contains: Fish · Peanuts

Canh chua

A Vietnamese sour soup built on a tamarind broth with fish or shrimp, pineapple, tomato and herbs. It is eaten with steamed rice as part of a family meal.

Contains: Fish

Cao lầu

A noodle dish from Hội An in central Vietnam, made with thick rice noodles, pork, croutons and greens, served with a little broth. Only the local water is said to be used for the noodles.

Contains: Cereals (gluten) · Soybeans

Chả Cá

Turmeric-marinated white fish fried tableside with dill and spring onion until the herbs wilt into the oil, then folded with rice noodles, peanuts and herbs into each bowl — the Hanoi dish with a whole street named after it.

Contains: Fish · Peanuts

Chả giò

Vietnamese deep-fried rolls of minced pork, glass noodles and wood ear mushroom wrapped in rice paper. Crisp and served with herbs and nước chấm.

Contains: Egg · Fish

Chè Ba Màu

Mung bean paste, red bean and pandan jelly layered in a glass, coconut milk and crushed ice poured over just before eating — Vietnam's three-colour dessert, meant to be stirred together rather than eaten layer by layer.

• Vegan
• Vegetarian

No typical allergens

Cơm Tấm

Broken rice grains topped with a grilled pork chop, a fried egg and a shredded pork-and-egg cake, with pickled vegetables and a bowl of fish-sauce dressing alongside — Saigon's everyday rice plate.

Contains: Egg · Fish

Gỏi Cuốn

Rice paper wrapped around vermicelli, boiled shrimp and pork, lettuce and herbs, served cold with a peanut-hoisin or fish-sauce dip — the fresh, unfried counterpart to the spring roll, eaten across Vietnam as a starter.

• Vegetarian option

Contains: Cereals (gluten) · Crustaceans · Fish · Peanuts · Soybeans

Mì Quảng

Turmeric-yellow noodles tossed with just enough pork-and-shrimp broth to coat rather than swim in, topped with a rice cracker, peanuts and herbs — the central Vietnamese noodle dish that refuses to be a soup.

Contains: Crustaceans · Fish · Peanuts

Phở

Rice noodles in a beef bone broth simmered for hours with charred ginger, onion and warm spices, poured over thin-sliced beef and finished with fresh herbs — Hanoi's noodle soup, now eaten across Vietnam at any hour.

Contains: Fish

Shaking beef

Vietnamese cubes of beef sirloin seared fast in a hot pan with garlic, soy and oyster sauce, served on lettuce and tomato with a dipping sauce of lime, salt and pepper.

Contains: Cereals (gluten) · Soybeans · Molluscs

Thịt kho

Thịt kho is a Vietnamese dish of pork belly and boiled eggs braised slowly in caramel, fish sauce and coconut water or water. It is typically served with steamed rice.

Contains: Egg · Fish

Xôi xéo

Vietnamese sticky rice topped with mashed yellow mung beans, fried shallots and scallion oil. A common street breakfast in Hanoi, often finished with pork floss or fried onion.

No typical allergens

Baklava

Dozens of paper-thin pastry layers with ground pistachio or walnut, baked in butter and finished with sugar syrup.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Tree nuts

Bougatsa

Greek pastry of thin layers of phyllo filled with semolina custard, dusted with icing sugar and cinnamon, and served warm. Often eaten for breakfast.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Fasolada

White beans simmered slowly with tomato, carrot, celery and olive oil until the broth turns thick and the beans hold their shape — the everyday bean soup Greeks half-jokingly call their national dish.

• Vegan
• Vegetarian

Contains: Celery

Galaktoboureko

A thick semolina custard baked inside layers of buttered phyllo until the top turns deep golden, then soaked through with a cold sugar syrup the moment it leaves the oven — Greece's custard-and-pastry dessert.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Gemista

Tomatoes and peppers hollowed out, filled with herbed rice and baked in olive oil, a Greek dish that is often eaten warm or at room temperature.

• Vegan
• Vegetarian

No typical allergens

Gigantes plaki

A Greek dish of large dried butter beans baked slowly in a sauce of tomato, onion, olive oil and herbs until soft and glossy. Usually served warm or at room temperature.

• Vegan
• Vegetarian

No typical allergens

Greek Salad

Tomato, cucumber, green pepper and red onion tossed in olive oil and topped with a slab of feta and black olives — the villagers' salad, no lettuce in sight.

• Vegetarian
• Vegan option

Contains: Milk (including Lactose)

Gyros

Shaved rotisserie pork stacked into warm pita with tomato, onion and a spoon of tzatziki, often with fries tucked inside the wrap itself — Greece's everyday grilled sandwich, sliced straight off a vertical spit.

Contains: Cereals (gluten) · Milk (including Lactose)

Koulouri

A Greek ring of bread coated in sesame seeds, the common street breakfast best known in Thessaloniki as Koulouri Thessalonikis.

• Vegetarian
• Vegan

Contains: Cereals (gluten) · Sesame Seeds

Loukoumades

Small balls of yeasted dough deep-fried until they puff round and golden, then drenched in warm honey syrup and dusted with cinnamon — Greece's honey doughnuts, sold hot from fairground and market stalls.

• Vegetarian

Contains: Cereals (gluten)

Moussaka

Layers of fried aubergine, potato and spiced minced lamb baked under a golden bechamel crust — Greece's great baked casserole, better the day after it's made.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Pastitsio

Tube pasta layered with cinnamon-spiced minced beef in tomato sauce and baked under a thick bechamel crust until it sets firm enough to cut into clean squares — Greece's baked pasta casserole.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Saganaki

A thick slab of firm cheese dusted in flour and fried in a small pan until the outside turns crisp and golden while the centre stays soft, finished with a squeeze of lemon — Greece's fried-cheese starter.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Souvlaki

Cubes of marinated pork skewered and grilled hard over charcoal, served with pita, a squeeze of lemon and a spoon of tzatziki — Greece's everyday grilled meat.

Contains: Cereals (gluten)

Spanakopita

Spinach and feta wrapped in layers of crisp phyllo and baked until golden — Greece's savoury pie, sliced into wedges or twisted into hand-sized triangles.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Stifado

A Greek braise of beef or rabbit cooked slowly with small whole onions, red wine, tomato and warm spices such as cinnamon and allspice.

Contains: Sulfur Dioxide and Sulfites

Stuffed Mushrooms

Mushroom caps filled with feta, garlic and herbs and baked until the top colours — a Greek meze plate eaten warm with lemon and bread.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Tzatziki

Strained yogurt beaten with grated cucumber, garlic, dill and olive oil — Greece's cooling sauce, spooned over grilled meat or scooped up with bread.

• Vegetarian

Contains: Milk (including Lactose)

Alfajores

Two round shortbread-like cookies sandwiching a thick layer of dulce de leche, the edges rolled in coconut or the whole cookie dipped in chocolate — Argentina's everyday sweet.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Argentine Beef Empanadas

Hand-sized pastry turnovers filled with hand-chopped beef, onion, hard-boiled egg and a whole green olive, baked or fried until the crust is crisp.

Contains: Cereals (gluten) · Egg

Asado

Argentina's communal beef barbecue, often with sausages and offal, grilled over wood or charcoal embers on a parrilla and seasoned with little more than coarse salt.

No typical allergens

Bife de Chorizo

A thick-cut sirloin steak grilled slowly over wood coals and seasoned with little more than coarse salt — the classic cut ordered by name at any Argentine parrilla.

No typical allergens

Choripán

A grilled chorizo sausage split and pressed into crusty bread with chimichurri — the sandwich sold at every Argentine parrilla and football match.

Contains: Cereals (gluten)

Flan

A baked egg custard set over caramel and turned out of its mould, so the caramel runs down over the top.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Humitas

Fresh sweet corn dough mixed with cheese or sugar, wrapped in corn husks and steamed, and also made in Peru, Bolivia and Argentina.

Contains: Milk (including Lactose)

Locro

A thick stew of hominy, pumpkin, beans and mixed meats, simmered for hours until it turns almost porridge-thick — Argentina's official dish for its Independence Day celebrations.

No typical allergens

Matambre Arrollado

A thin sheet of flank steak rolled around hard-boiled egg, carrot and spinach, tied and poached or braised, then sliced into pinwheels — an Argentine dish built for the cold table.

Contains: Egg

Medialunas

Small, sweet, glazed crescent pastries eaten for breakfast with coffee — Argentina's own take on the croissant, smaller and sweeter than the French original it grew from.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Milanesa

A thin beef or veal cutlet coated in egg and breadcrumbs, fried until crisp — Argentina's most-eaten everyday dish, adapted from Italian immigrants' cotoletta into something entirely its own.

Contains: Cereals (gluten) · Egg

Milanesa a la Napolitana

A breaded beef cutlet pan-fried until the crust sets, then finished under the grill with tomato sauce, ham and melted cheese — invented in Buenos Aires in 1948 and now the default milanesa on half the city's menus.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Pastelitos

Small, diamond-shaped fried or baked pastries filled with quince or sweet potato paste and glazed with sugar syrup — Argentina's dish for its May and July Independence Day celebrations.

• Vegetarian

Contains: Cereals (gluten)

Provoleta

A thick disc of provolone cheese grilled directly on the parrilla until the outside chars and the inside turns molten — the starter that opens most Argentine asados.

• Vegetarian

Contains: Milk (including Lactose)

Puchero

A hearty stew of beef and chorizo simmered with pumpkin, sweet corn, cabbage, carrot and potato, a home-style dish from Uruguay.

No typical allergens

Sorrentinos

Large, round stuffed pasta filled with ham, mozzarella and ricotta, served in a cream or tomato sauce — an Argentine pasta invented by Italian immigrants that doesn't exist under this name in Italy itself.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Vitel Toné

Thin-sliced cold veal draped in a creamy tuna-and-caper sauce — Argentina's essential Christmas and New Year's dish, adapted by Italian immigrants from vitello tonnato.

Contains: Egg · Fish

Cholent

Beef, potato, barley and beans left to simmer overnight on a low flame from before sundown until lunchtime the next day — an Ashkenazi Sabbath stew built specifically to cook without anyone lighting a fire on the holy day itself.

Contains: Cereals (gluten)

Chraime

Fish fillets simmered in a fiery, cumin-heavy tomato and chilli sauce — a North African Jewish dish, most closely tied to Libya and Tunisia, that Sephardic immigrants carried into Israel and made a fixture of the Friday table.

Contains: Fish

Israeli Couscous

Toasted wheat pasta pearls, larger and chewier than regular couscous, developed in Israel in the 1950s as a homegrown rice substitute during a period of food rationing.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Israeli Salad

Cucumber, tomato and onion cut down to a fine, even dice and dressed simply with lemon and olive oil — the salad that opens nearly every Israeli meal, from the breakfast table to the falafel stand.

• Vegan
• Vegetarian

No typical allergens

Jerusalem Mixed Grill

Chicken thigh, heart, spleen and liver, cut small and pan-seared with onion and a dark spice blend — a Machane Yehuda market dish built from the cheapest cuts a butcher had left at closing time.

Contains: Cereals (gluten)

Krembo

A whipped foam filling set on a small biscuit base and coated entirely in a thin chocolate shell — an Israeli winter treat invented in the early 20th century and sold only in the colder months.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Kubaneh

A rich, buttery yeasted bread baked overnight at a low temperature until it turns deep golden-brown — a Yemenite Jewish Sabbath bread, its slow bake designed around the same no-fire rule that shaped cholent.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Kubbeh Soup

Semolina dumplings stuffed with spiced minced beef, poached whole in a sour beetroot broth until the shell turns translucent — the Friday-night centerpiece Iraqi and Kurdish Jewish families brought to Israel.

Contains: Cereals (gluten)

Malabi

A silky, chilled milk pudding thickened with cornstarch, scattered with chopped pistachios and drizzled with rose water syrup — a dessert with roots across the old Ottoman world that became a fixture of Israeli street food.

• Vegetarian

Contains: Milk (including Lactose) · Tree nuts

Malawach

A flaky, pan-fried Yemenite flatbread laminated in oil and cooked in stacked layers — the centerpiece of the Israeli Saturday-morning breakfast, eaten with grated tomato, hard-boiled egg and schug.

• Vegetarian
• Vegan option

Contains: Cereals (gluten) · Egg

Matbucha

Tomatoes and peppers cooked down for hours into a thick, jammy, garlicky relish — a Moroccan Jewish dish carried into Israel and now a standard part of the mezze table.

• Vegan
• Vegetarian

No typical allergens

Pashtida

A savoury baked egg-and-vegetable pie, closer to a crustless quiche than a classic pastry, that grew into an Israeli home-cooking staple for the Shavuot holiday and everyday dairy meals alike.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Sabich

Pita stuffed with fried eggplant, hard-boiled egg, hummus, chopped salad and amba — a sandwich invented by Iraqi Jewish immigrants in Ramat Gan in the 1950s and now a fixture of Israeli street food.

• Vegetarian
• Vegan option

Contains: Cereals (gluten) · Egg · Mustard · Sesame Seeds

Shakshuka

Eggs poached whole in a spiced tomato and pepper sauce, cooked and served in the pan, with bread for scooping.

• Vegetarian

Contains: Egg

Sufganiyot

Deep-fried, jam-filled yeast doughnuts dusted with icing sugar — a treat that traces back to Ashkenazi European Jewish communities and has become Israel's own national Hanukkah dish.

• Vegetarian

Contains: Cereals (gluten) · Egg

Baklava

Dozens of paper-thin pastry layers with ground pistachio or walnut, baked in butter and finished with sugar syrup.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Tree nuts

Fattoush

A Levantine salad of chopped vegetables and toasted pita, tossed in a sumac-sharp lemon dressing — the salad built around using up yesterday's bread.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Ful Medames

Fava beans simmered until they soften into a coarse mash, dressed with olive oil, lemon and garlic and eaten with flatbread — Egypt's national breakfast dish, just as familiar in Sudan and the Levant, and one of the oldest dishes still eaten in the region.

• Vegan
• Vegetarian

No typical allergens

Hummus

Chickpeas blended smooth with tahini, lemon and garlic, spread in a shallow bowl with a well of olive oil — eaten warm, with flatbread.

• Vegan
• Vegetarian

Contains: Sesame Seeds

Kafta bil Saniyeh

Spiced minced lamb patties baked in a tray with potato and tomato until everything browns together — a Lebanese home dinner built entirely around one dish going into the oven.

No typical allergens

Kibbeh

Levantine torpedoes of bulgur and finely ground meat, stuffed with spiced mince and pine nuts and deep-fried — Lebanon and Syria's signature dish.

• Vegetarian option

Contains: Cereals (gluten)

Kousa Mahshi

Courgettes hollowed out and filled with rice and minced beef, then simmered in tomato sauce, a Lebanese stuffed-vegetable dish also cooked in Syria and Egypt.

No typical allergens

Maamoul

Semolina shortbread pressed by hand around a date or walnut filling, shaped in a carved wooden mould that stamps a pattern into the top before baking — Lebanon's Eid and Easter cookie, made in batches for visiting family.

• Vegetarian

Contains: Cereals (gluten) · Tree nuts

Manakish

Flatbread dough topped with za'atar and olive oil, or with cheese or ground meat, then baked hot and fast — Lebanon's everyday breakfast bread.

• Vegan
• Vegetarian

Contains: Cereals (gluten) · Sesame Seeds

Mujaddara

Lentils and rice simmered together until soft, topped with a deep pile of caramelized onions — a Levantine dish old enough to appear in the Bible.

• Vegan
• Vegetarian

No typical allergens

Sfiha

Small rounds of dough topped with spiced minced lamb, tomato and pomegranate molasses and baked open-faced — Lebanon's bakery-counter answer to a meat pie.

Contains: Cereals (gluten)

Shawarma

Marinated chicken stacked on a vertical spit and shaved into thin strips, wrapped in flatbread with garlic sauce, pickles and tomato — Lebanon's everyday spit-roasted sandwich, sold from stalls at any hour.

Contains: Cereals (gluten) · Milk (including Lactose)

Shish Barak

Small boiled dough parcels filled with spiced minced lamb and served in a garlicky yoghurt sauce, a Syrian dish that is also made in Lebanon.

Contains: Cereals (gluten) · Milk (including Lactose)

Tabbouleh

A Levantine herb salad — overwhelmingly parsley, with a little fine bulgur, tomato and mint, dressed in lemon juice and olive oil.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Warak Enab

Grape leaves rolled tight around rice, tomato and herbs, simmered until tender and served with a squeeze of lemon — a Levantine mezze staple, one leaf at a time.

• Vegan
• Vegetarian
• Vegan option
• Vegetarian option

No typical allergens

Bombalouni

A yeasted dough deep-fried into a puffed, pillowy ring and rolled in sugar while still hot — Tunisia's boardwalk doughnut, sold from summer beachfront stalls.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Brik

A thin sheet of pastry folded around egg and tuna, then deep-fried until the outside is crisp and the yolk inside stays runny — a Tunisian classic judged almost entirely on that one detail.

Contains: Cereals (gluten) · Egg · Fish

Chorba Frik

Cracked green wheat simmered into a thick lamb soup with tomato and mint — the soup that opens the fast at Ramadan across Tunisian households.

Contains: Cereals (gluten)

Couscous

Fine semolina grain steamed fluffy in a couscoussier set above a simmering stew of lamb and seven vegetables, the two combined on one large shared platter — the defining staple of the Maghreb, eaten across Algeria, Morocco, Mauritania and Tunisia, and in Morocco the centrepiece of the Friday family meal.

• Vegetarian option

Contains: Cereals (gluten)

Kafteji

Fried potato, pepper and courgette chopped fine with scrambled egg and harissa into a warm, messy street-food mash — Tunisia's answer to using up whatever's in the fryer.

• Vegetarian
• Vegetarian option

Contains: Egg

Lablabi

Chickpeas simmered in a cumin-and-harissa broth, poured over stale bread and topped with a soft egg — Tunis's breakfast soup, sold from street carts before sunrise.

• Vegetarian

Contains: Cereals (gluten) · Egg

Makroudh

A diamond-cut semolina cake wrapped around a date paste centre, fried and soaked in honey syrup — Tunisia's most iconic sweet, dense enough to share in tiny pieces.

• Vegetarian

Contains: Cereals (gluten)

Mechouia

Peppers and tomatoes grilled until their skins char, then peeled and chopped into a smoky, garlicky salad topped with tuna, egg and olives.

Contains: Egg · Fish

Merguez

A thin, spicy lamb-and-beef sausage coloured deep red with harissa and paprika — a Maghrebi staple that Tunisia, Algeria and Morocco all claim as their own.

No typical allergens

Mloukhia

A green stew of jute mallow leaves cooked with garlic and coriander, often with beef, from Mauritania and also made in Tunisia and Egypt.

No typical allergens

Ojja

Eggs cracked directly into a simmering, harissa-spiced tomato and pepper sauce with merguez, cooked just until the whites set and the yolks stay soft.

Contains: Egg

Salata Tounsia

Diced tomato, cucumber and pepper tossed raw with tuna, hard-boiled egg and olives — the everyday starter salad on almost any Tunisian table.

Contains: Egg · Fish

Sfenj

A yeast-leavened ring doughnut, deep-fried and dusted with sugar, sold across North Africa as a snack and a breakfast food.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Shakshuka

Eggs poached whole in a spiced tomato and pepper sauce, cooked and served in the pan, with bread for scooping.

• Vegetarian

Contains: Egg

Tajine Tunisien

A dense, baked egg-and-cheese casserole studded with chicken or tuna and herbs, sliced into squares — not the stew its name suggests to anyone who's had Moroccan tajine.

Contains: Egg · Milk (including Lactose)

Beignet

Yeasted dough cut into squares, deep-fried until puffed and golden and heaped with powdered sugar, the New Orleans style of the French fritter.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Buffalo Wings

Chicken wings deep-fried until crisp, then tossed in a butter-and-cayenne hot sauce and served with celery and blue cheese — the bar snack invented at Buffalo, New York's Anchor Bar in 1964.

Contains: Cereals (gluten) · Milk (including Lactose) · Celery

Chicago Deep-Dish Pizza

A thick, buttery crust baked in a deep round pan, cheese laid down first and chunky tomato sauce spooned over the top — Chicago's own pizza, invented at Pizzeria Uno in 1943.

• Vegetarian option

Contains: Cereals (gluten) · Milk (including Lactose)

Cobb Salad

Chopped lettuce topped with rows of grilled chicken, bacon, hard-boiled egg, avocado, tomato and blue cheese, dressed with a red wine vinaigrette — the composed salad of the American diner and lunch counter.

Contains: Egg · Milk (including Lactose)

Cornbread

A quick bread of cornmeal, buttermilk and egg baked until the top browns and the inside stays moist and slightly grainy — the everyday bread of the American South, older than the country itself.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Gumbo

A dark, roux-thickened stew of shrimp and okra simmered with the Cajun "holy trinity," ladled over rice — Louisiana's defining dish, built on a slow-cooked flour-and-fat base found nowhere else.

Contains: Cereals (gluten) · Crustaceans · Milk (including Lactose) · Celery

Hamburger

A hand-formed beef patty, seared and served in a soft toasted bun with lettuce, tomato, onion and pickles — the American sandwich named after Hamburg.

Contains: Cereals (gluten) · Mustard

Jambalaya

Rice simmered in a single pot with sausage, chicken, shrimp and the Cajun "holy trinity" of onion, celery and bell pepper until every grain takes on the pot's colour — Louisiana's own rice dish.

• Vegetarian option

Contains: Crustaceans · Celery

Key Lime Pie

A tart custard of key lime juice, condensed milk and egg yolk baked into a graham cracker crust — Florida's own pie, built around a lime too small and too sour to eat plain.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

New England Clam Chowder

A thick, creamy soup of clams, potatoes and salt pork, simmered with onion and milk — New England's own chowder, so thick a spoon nearly stands up in it.

Contains: Cereals (gluten) · Milk (including Lactose) · Celery · Molluscs

New York Cheesecake

A dense, rich cream cheese filling baked over a graham cracker crust until the top just browns — the thick, tangy cheesecake style that made New York's name synonymous with the dessert.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Pastrami on Rye

Beef brisket cured, crusted with cracked pepper and coriander, smoked low and slow, then steamed until tender — piled high on rye bread with mustard, the signature sandwich of the New York Jewish deli.

Contains: Cereals (gluten) · Mustard

Philly Cheesesteak

Thin-sliced beef griddled with melted provolone and grilled onions, piled into a long roll — Philadelphia's own sandwich, born at a hot dog cart in the 1930s.

Contains: Cereals (gluten) · Milk (including Lactose)

Reuben Sandwich

Corned beef, Swiss cheese, sauerkraut and Russian dressing grilled between slices of rye until the cheese melts and the bread crisps — the deli sandwich with a genuinely disputed birthplace.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

S'mores

A toasted marshmallow and a square of chocolate pressed between two graham crackers until the chocolate softens — the campfire treat first printed in a 1927 Girl Scout guidebook.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Fasulia

A stew of green beans simmered in a tomato and onion base, a common everyday dish in South Sudan that is also made in Egypt.

No typical allergens

Fattah

Egyptian dish of torn bread soaked in broth and layered with rice and garlic-vinegar sauce, often topped with meat and crisp bread. Served at celebrations and in the Eid season.

Contains: Cereals (gluten) · Milk (including Lactose)

Feteer Meshaltet

A flaky Egyptian layered pastry made by stretching and folding dough with fat before baking.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Ful Medames

Fava beans simmered until they soften into a coarse mash, dressed with olive oil, lemon and garlic and eaten with flatbread — Egypt's national breakfast dish, just as familiar in Sudan and the Levant, and one of the oldest dishes still eaten in the region.

• Vegan
• Vegetarian

No typical allergens

Hamam Mahshi

Egyptian pigeon stuffed with seasoned rice or freekeh and roasted until browned.

Contains: Milk (including Lactose)

Hawawshi

Baladi bread filled with seasoned minced meat and baked or toasted until crisp.

Contains: Cereals (gluten)

Koshari

Egyptian street food combining rice, lentils, pasta, chickpeas, tomato sauce, and crisp onions.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Kousa Mahshi

Courgettes hollowed out and filled with rice and minced beef, then simmered in tomato sauce, a Lebanese stuffed-vegetable dish also cooked in Syria and Egypt.

No typical allergens

Mloukhia

A green stew of jute mallow leaves cooked with garlic and coriander, often with beef, from Mauritania and also made in Tunisia and Egypt.

No typical allergens

Molokhia

A savory Egyptian stew made with finely chopped jute mallow leaves, often served with chicken and rice.

No typical allergens

Om Ali

Om Ali is an Egyptian bread pudding of puff pastry or flatbread soaked in hot milk and sugar, then baked with nuts and raisins until golden. It is served warm.

Contains: Cereals (gluten) · Milk (including Lactose) · Tree nuts

Sayadeya

Sayadeya is an Egyptian dish of rice cooked with fish and caramelised onion, with a sauce of toasted cumin and spices. It is most common in the Mediterranean coastal cities.

Contains: Fish

Shawarma

Marinated chicken stacked on a vertical spit and shaved into thin strips, wrapped in flatbread with garlic sauce, pickles and tomato — Lebanon's everyday spit-roasted sandwich, sold from stalls at any hour.

Contains: Cereals (gluten) · Milk (including Lactose)

Ta'ameya

Egyptian patties of ground fava beans, herbs and spices, deep-fried until crisp and often served in bread with salad and tahini.

• Vegan
• Vegetarian

Contains: Sesame Seeds

Baklava

Dozens of paper-thin pastry layers with ground pistachio or walnut, baked in butter and finished with sugar syrup.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Tree nuts

Fattet Makdous

Crisp flatbread layered with aubergine and minced beef, then topped with garlic yoghurt, tahini and pine nuts, a Syrian fatteh.

Contains: Cereals (gluten) · Milk (including Lactose) · Sesame Seeds

Fattoush

A Levantine salad of chopped vegetables and toasted pita, tossed in a sumac-sharp lemon dressing — the salad built around using up yesterday's bread.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Ful Medames

Fava beans simmered until they soften into a coarse mash, dressed with olive oil, lemon and garlic and eaten with flatbread — Egypt's national breakfast dish, just as familiar in Sudan and the Levant, and one of the oldest dishes still eaten in the region.

• Vegan
• Vegetarian

No typical allergens

Hummus

Chickpeas blended smooth with tahini, lemon and garlic, spread in a shallow bowl with a well of olive oil — eaten warm, with flatbread.

• Vegan
• Vegetarian

Contains: Sesame Seeds

Kabab Karaz

Aleppine lamb meatballs simmered in sour-cherry sauce and served with bread.

Contains: Cereals (gluten)

Kibbeh

Levantine torpedoes of bulgur and finely ground meat, stuffed with spiced mince and pine nuts and deep-fried — Lebanon and Syria's signature dish.

• Vegetarian option

Contains: Cereals (gluten)

Kibbeh Halabiyeh

Deep-fried shells of bulgur and minced lamb, stuffed with spiced lamb and pine nuts, from Aleppo in Syria.

Contains: Cereals (gluten)

Kousa Mahshi

Courgettes hollowed out and filled with rice and minced beef, then simmered in tomato sauce, a Lebanese stuffed-vegetable dish also cooked in Syria and Egypt.

No typical allergens

Makdous

Small Syrian eggplants stuffed with walnut, red pepper and garlic, then preserved under olive oil as part of the mouneh pantry.

• Vegetarian

Contains: Tree nuts

Muhammara

Aleppine red-pepper and walnut mezze dip sharpened with pomegranate molasses and olive oil.

• Vegan
• Vegetarian

Contains: Cereals (gluten) · Tree nuts

Shawarma

Marinated chicken stacked on a vertical spit and shaved into thin strips, wrapped in flatbread with garlic sauce, pickles and tomato — Lebanon's everyday spit-roasted sandwich, sold from stalls at any hour.

Contains: Cereals (gluten) · Milk (including Lactose)

Shish Barak

Small boiled dough parcels filled with spiced minced lamb and served in a garlicky yoghurt sauce, a Syrian dish that is also made in Lebanon.

Contains: Cereals (gluten) · Milk (including Lactose)

Tabbouleh

A Levantine herb salad — overwhelmingly parsley, with a little fine bulgur, tomato and mint, dressed in lemon juice and olive oil.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Carbonnade Flamande

Beef braised for hours in Belgian brown ale with onions and a slice of mustard-smeared bread stirred in to thicken it — Flanders' beer-built answer to the wine stews across the French border.

Contains: Cereals (gluten) · Mustard

Chicons au Gratin

Belgian endive braised until tender, wrapped in ham, covered in béchamel and cheese and baked until it browns — built around a vegetable Belgian growers invented by accident.

Contains: Cereals (gluten) · Milk (including Lactose)

Croquettes de Crevettes Grises

A thick béchamel studded with tiny North Sea grey shrimp, breaded and fried until the shell shatters around a molten centre — the coastal Belgian version of a dish found in many cuisines.

Contains: Cereals (gluten) · Crustaceans · Egg · Milk (including Lactose)

Dame Blanche

Scoops of vanilla ice cream topped with whipped cream and drenched in hot melted dark chocolate at the table — Belgium's own invention, built to prove its chocolate deserved centre stage.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Filet Américain

Raw minced beef mixed with mayonnaise, mustard, onion and capers — a Belgian invention whose name has nothing to do with America, despite what visitors always assume.

Contains: Egg · Fish · Mustard

Frites

Potatoes cut thick, fried twice in beef fat or oil until the outside shatters and the inside stays fluffy — the fries Belgium claims to have invented, sold from a frietkot on nearly every corner.

• Vegetarian
• Vegetarian option

Contains: Egg

Gaufre de Liège

A small, dense waffle of rich yeasted dough studded with pearl sugar, baked in a hot iron until the sugar caramelizes into a crackling amber crust — Wallonia's street-cart classic, eaten plain and warm, no fork required.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Moules-Frites

Mussels steamed in white wine, butter, celery and onion, served with a cone of double-fried chips and a bowl of mayonnaise — the meal every Belgian city has built at least one restaurant around.

Contains: Egg · Milk (including Lactose) · Celery · Sulfur Dioxide and Sulfites · Molluscs

Speculoos

A thin, deeply spiced brown-sugar biscuit, pressed with a decorative pattern before baking until it snaps crisp — a Low Countries tradition that Belgium made into a global export.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Stoemp

Mashed potato worked together with a vegetable — carrot, leek or cabbage — until the two mash into one dense side dish, usually served under a sausage.

• Vegetarian

Contains: Milk (including Lactose)

Vol-au-Vent

A puffed pastry case filled with chicken and mushrooms bound in a light cream sauce, sharpened with lemon and a swirl of egg yolk — the Friday lunch of Belgian brasseries from Antwerp to Liège, always plated with fries.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Vol-au-Vent à la Bruxelloise

A puff pastry case filled with chicken, small meatballs and mushrooms in a creamy sauce — a hearty comfort dish found across Belgium, from Brussels to Flanders.

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Celery

Waterzooi

Chicken or fish simmered with carrot, leek and cream into a pale, silky stew — Ghent's signature dish, thick enough to eat with a spoon and fork together.

Contains: Egg · Milk (including Lactose)

Ash-e Reshteh

A thick noodle soup of herbs, kidney beans and chickpeas, finished with a drizzle of kashk and fried mint — the dish Iranians eat for the Persian New Year to wish for long, tangled threads of good fortune.

Contains: Cereals (gluten) · Milk (including Lactose)

Baghali Polo

Basmati rice steamed with dill and fava beans until the whole pot turns fragrant and speckled green, traditionally served alongside braised lamb shank.

• Vegetarian option

No typical allergens

Faloodeh

Frozen, thin rice-starch noodles in a tart rose water and lime syrup — a Persian iced dessert with roots stretching back centuries, among the oldest frozen desserts still eaten today.

• Vegan
• Vegetarian

No typical allergens

Fesenjan

Chicken braised for hours in a thick sauce of ground walnuts and tart pomegranate molasses until it turns deep brick-brown — the khoresh built around the sweet-tart balance of pomegranate season, ladled over rice for Yalda and winter gatherings.

Contains: Tree nuts

Ghormeh Sabzi

A dark green herb stew of parsley, coriander and fenugreek simmered for hours with kidney beans, dried lime and lamb — the dish most Iranians name first when asked for their national favourite.

No typical allergens

Joojeh Kabab

Chicken marinated in saffron, yogurt and lemon, threaded onto skewers and grilled until charred at the edges — the bright, tangy counterpart to the grill house's ground-lamb koobideh.

Contains: Milk (including Lactose)

Kabab Koobideh

Ground lamb worked with grated onion and salt, pressed onto flat skewers and grilled over charcoal until charred outside and juicy within — the everyday kebab that anchors every Persian grill house, always served with steamed rice and a whole grilled tomato.

No typical allergens

Kashk-e Bademjan

Fried eggplant mashed with garlic and walnuts, finished with a drizzle of tangy kashk and crisp fried mint — a Persian starter built on the same fried-and-mashed eggplant idea found across the region, given its own distinct sour, nutty character.

• Vegetarian

Contains: Milk (including Lactose) · Tree nuts

Kuku Sabzi

A thick baked herb frittata, packed so densely with parsley, dill and chives that the egg is almost a binder rather than the main event — a Persian New Year staple that also turns up on tables year-round.

• Vegetarian

Contains: Egg · Tree nuts

Sholeh Zard

Rice cooked down slowly with sugar, saffron and rose water into a smooth, bright yellow pudding, traditionally made in large batches to give away rather than kept for the household alone.

• Vegan
• Vegetarian

Contains: Tree nuts

Tahchin

Saffron rice layered with chicken and a yogurt-egg binding, baked in a mould until it turns out as one solid golden cake with a crisp crust — Persian rice technique built into a single sliceable dish.

Contains: Egg · Milk (including Lactose)

Tahdig

The crisp, golden crust that forms at the bottom of the rice pot, saved and served as its own course — the piece of every Persian rice dish people compete over first.

• Vegetarian

Contains: Milk (including Lactose)

Zereshk Polo ba Morgh

Saffron basmati rice steamed until the base sets into a crisp golden crust, studded with tart dried barberries and served with a piece of saffron-braised chicken — the dish that puts Persian rice technique on full display.

Contains: Milk (including Lactose)

Fattet Hummus

A Levantine dish of toasted bread layered with chickpeas, garlic yoghurt and tahini sauce, topped with pine nuts and sumac.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose) · Sesame Seeds

Fattoush

A Levantine salad of chopped vegetables and toasted pita, tossed in a sumac-sharp lemon dressing — the salad built around using up yesterday's bread.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Ful Medames

Fava beans simmered until they soften into a coarse mash, dressed with olive oil, lemon and garlic and eaten with flatbread — Egypt's national breakfast dish, just as familiar in Sudan and the Levant, and one of the oldest dishes still eaten in the region.

• Vegan
• Vegetarian

No typical allergens

Hummus

Chickpeas blended smooth with tahini, lemon and garlic, spread in a shallow bowl with a well of olive oil — eaten warm, with flatbread.

• Vegan
• Vegetarian

Contains: Sesame Seeds

Kibbeh

Levantine torpedoes of bulgur and finely ground meat, stuffed with spiced mince and pine nuts and deep-fried — Lebanon and Syria's signature dish.

• Vegetarian option

Contains: Cereals (gluten)

Makloubeh

A layered upside-down rice dish of spiced rice, fried vegetables and chicken, turned out of the pot onto a plate when served, from Palestine and also made in Jordan.

No typical allergens

Makmoura

A layered Jordanian baked pie with chicken and onions enclosed in dough.

Contains: Cereals (gluten)

Mansaf

Jordan’s celebrated lamb-and-rice dish, traditionally served with a tangy fermented dried-yogurt sauce.

Contains: Cereals (gluten) · Milk (including Lactose) · Tree nuts

Maqluba

An upside-down rice dish layered with vegetables and often chicken, then turned out onto a serving platter.

No typical allergens

Rashouf

A hearty Jordanian lentil and bulgur dish enriched with yogurt.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Shawarma

Marinated chicken stacked on a vertical spit and shaved into thin strips, wrapped in flatbread with garlic sauce, pickles and tomato — Lebanon's everyday spit-roasted sandwich, sold from stalls at any hour.

Contains: Cereals (gluten) · Milk (including Lactose)

Tabbouleh

A Levantine herb salad — overwhelmingly parsley, with a little fine bulgur, tomato and mint, dressed in lemon juice and olive oil.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Zarb

A Jordanian Bedouin-style dish of meat cooked slowly in a buried pit oven over hot stones, traditionally served with wheat and onions.

Contains: Cereals (gluten)

Chebakia

Sesame-and-spice dough shaped into a flower-like knot, deep-fried and soaked in warm honey — the sweet Moroccan households make in large batches specifically for breaking the Ramadan fast.

• Vegetarian

Contains: Cereals (gluten) · Sesame Seeds

Chicken Tagine

Chicken braised low and slow in a conical clay pot with preserved lemon, green olives, ginger and saffron — the dish that defines Moroccan tagine cookery for most people outside Morocco, and a fixture of Friday tables in Fez.

No typical allergens

Couscous

Fine semolina grain steamed fluffy in a couscoussier set above a simmering stew of lamb and seven vegetables, the two combined on one large shared platter — the defining staple of the Maghreb, eaten across Algeria, Morocco, Mauritania and Tunisia, and in Morocco the centrepiece of the Friday family meal.

• Vegetarian option

Contains: Cereals (gluten)

Harcha

A dense, golden semolina griddle bread with a distinctive gritty crust, split open and buttered while still warm — a simple Moroccan breakfast staple with almost no rise time needed.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Harira

A tomato soup thick with lentils, chickpeas and shredded lamb, finished with a flour-and-water paste that gives it body — the soup that breaks the day's fast at iftar across Morocco during Ramadan, though it's eaten year-round too.

• Vegetarian option

Contains: Cereals (gluten) · Celery

Mechoui

A whole lamb, seasoned simply with cumin and salt, roasted slowly over an open pit or in a traditional underground oven until the meat falls off the bone — the centrepiece of Moroccan celebration feasts.

No typical allergens

Msemen

A square, layered flatbread folded from oiled dough and pan-fried until flaky and golden — Morocco's everyday breakfast bread, eaten plain with honey or as a base for savoury toppings.

• Vegetarian

Contains: Cereals (gluten)

Pastilla

Spiced chicken and almonds wrapped in paper-thin warqa pastry, baked until crisp and dusted with cinnamon and icing sugar — a Fez specialty that mixes savoury meat with sweet spice in the same bite.

Contains: Cereals (gluten) · Egg · Tree nuts

Rfissa

Shredded chicken and lentils in a fenugreek-heavy sauce, ladled over torn, crisped msemen or shredded warqa — traditionally the dish made for a new mother in the days after childbirth.

Contains: Cereals (gluten)

Sellou

Toasted flour, sesame and almonds ground together with sugar and spices into a rich, no-cook confection — a high-energy sweet Moroccan households prepare specifically for the physical demands of Ramadan.

• Vegan
• Vegetarian

Contains: Cereals (gluten) · Tree nuts · Sesame Seeds

Sfenj

A yeast-leavened ring doughnut, deep-fried and dusted with sugar, sold across North Africa as a snack and a breakfast food.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Tanjia

Beef or lamb sealed in a clay urn with preserved lemon, garlic and spices, buried in the hot ash of a bathhouse furnace to cook for hours — Marrakech's own dish, born from working men with no kitchen of their own.

No typical allergens

Zaalouk

Eggplant and tomato cooked down together with garlic and cumin into a soft, chunky relish — a staple of the Moroccan mezze table, served warm rather than chilled.

• Vegan
• Vegetarian

No typical allergens

Arroz de Marisco

Rice simmered loose and soupy in a tomato-and-shellfish stock, packed with shrimp, mussels and clams — Portugal's answer to a seafood risotto, wetter than any risotto would allow.

Contains: Crustaceans · Molluscs

Bacalhau à Brás

Shredded salt cod pan-fried with straw potatoes and bound in soft scrambled egg, finished with black olives and parsley — one of Portugal's most-cooked bacalhau dishes.

Contains: Egg · Fish

Bacalhau à Gomes de Sá

Shredded salt cod baked with layers of thin-sliced potato and onion, finished with hard-boiled egg and black olives — a Porto classic named for the man who invented it.

Contains: Egg · Fish

Bifana

Thin pork steaks simmered in garlic, white wine and bay leaf, piled into a crusty roll and soaked with the pan juices — Portugal's most popular sandwich.

Contains: Cereals (gluten) · Sulfur Dioxide and Sulfites

Caldeirada

Layers of white fish simmered slowly with potato, tomato and onion in a shallow pot — a fisherman's stew built to cook everything in the catch at once.

Contains: Fish · Sulfur Dioxide and Sulfites

Caldo Verde

Portugal's kale and potato soup — a bright-green broth thickened with mashed potato, shredded kale and a slice of chouriço, finished with olive oil.

• Vegan option
• Vegetarian option

No typical allergens

Canja de Galinha

A comforting chicken and rice soup, simmered with tomato, onion and garlic, and widely eaten in Cape Verde, where it is rooted in Portuguese cooking.

No typical allergens

Cozido à Portuguesa

A boiled dinner of beef, pork, sausages and vegetables simmered together in one pot — the dish that turns Sunday lunch into a two-course event.

Contains: Sulfur Dioxide and Sulfites

Francesinha

Bread layered with ham, steak and sausage, smothered in melted cheese and a hot tomato-beer sauce — Porto's monumental answer to the croque monsieur.

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Sulfur Dioxide and Sulfites

Pastéis de Bacalhau

Shredded salt cod and mashed potato bound with egg, shaped by hand into small ovals and deep-fried until golden — one of Portugal's most familiar fried snacks.

Contains: Cereals (gluten) · Egg · Fish

Pastel de nata

A small custard tart in flaky, laminated pastry, baked hot enough to blister and darken on top — Portugal's best-known sweet and a fixture of every pastelaria counter.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Polvo à Lagareiro

Octopus boiled tender, then finished under the grill and drenched in olive oil with smashed potatoes — named for the olive-press worker whose lunch it once was.

Contains: Molluscs

Sardinhas Assadas

Whole fresh sardines grilled hard and fast over charcoal until the skin blisters and chars — Portugal's simplest, most seasonal dish, built around a fish good for only a few months a year.

Contains: Fish

Beef Wellington

A seared beef fillet coated in a mushroom duxelles, usually wrapped in prosciutto, then in buttery puff pastry, and baked until the crust is deep golden and the centre still pink.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Bread and Butter Pudding

Buttered slices of day-old white bread layered with sultanas, soaked in a sweet egg custard and baked until the custard sets and the exposed edges crisp.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Chicken Tikka Masala

Grilled chicken tikka simmered in a creamy, mildly spiced tomato sauce — Britain's most-ordered curry, and by most accounts actually invented there, not in India.

Contains: Milk (including Lactose)

Cornish Pasty

Beef, potato, swede and onion sealed inside a thick shortcrust pastry and crimped along one edge — a miner's lunch designed to be eaten with dirty hands and no plate.

Contains: Cereals (gluten) · Milk (including Lactose)

Eton Mess

Crushed meringue, whipped cream and strawberries folded together into a deliberately messy pile — a dessert that started as a genuine accident at an English school.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Fish and Chips

Battered white fish, deep-fried until crisp, served with thick-cut fried potatoes — Britain's best-known dish, sold from seaside kiosks to inland chip shops for well over a century.

Contains: Cereals (gluten) · Fish

Full English Breakfast

Bacon, sausage, eggs, baked beans, grilled tomato and toast on one plate — the breakfast built to carry a British guest clean through to lunch.

Contains: Cereals (gluten) · Egg

Scotch Egg

A boiled egg wrapped whole in sausage meat, coated in breadcrumbs and deep-fried — a picnic classic judged on how soft the yolk stays inside its meat shell.

Contains: Cereals (gluten) · Egg

Shepherd's Pie

Minced lamb in a rich gravy, topped with mashed potato and baked until the top browns — the British dish that takes its name from lamb, not beef.

• Vegetarian option

Contains: Milk (including Lactose)

Shortbread

A crisp, crumbly biscuit made from butter, sugar and flour, most closely linked with Scotland and usually baked in rounds or fingers.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Steak and Kidney Pie

Beef and kidney braised into a dark, rich gravy and baked under a puff pastry lid — a pub classic that earns its name honestly, unlike its shepherd's-pie cousin.

Contains: Cereals (gluten)

Sticky Toffee Pudding

A dense date sponge baked and soaked in warm toffee sauce until it turns almost too soft to hold its shape — Britain's richest, most reliably ordered dessert.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Sunday Roast

Roasted beef carved thick, served with Yorkshire pudding, roast potatoes and gravy — the meal British families still build a whole afternoon around.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Chuchvara

Small Uzbek dumplings filled with minced beef and onion, boiled and typically served in broth.

Contains: Cereals (gluten)

Halim

A thick porridge of wheat and lamb, simmered slowly with onion and butter and traditionally served on festive occasions in Central Asia.

Contains: Cereals (gluten) · Milk (including Lactose)

Mantı

Tiny Turkish dumplings of spiced minced meat, boiled and served under garlic yoghurt with butter infused with red pepper and dried mint.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Mantu

Steamed dumplings from Tajikistan filled with minced lamb and onion, seasoned with cumin and black pepper, and usually served with sour cream or tomato sauce.

Contains: Cereals (gluten)

Mastava

A thick Uzbek soup of rice, beef and vegetables, simmered with tomato and often made with leftover rice from plov.

No typical allergens

Palov

The national rice dish of Tajikistan, made with lamb, carrots and onion cooked together in oil with cumin, and also made in Uzbekistan.

No typical allergens

Samsa

A baked pastry filled with spiced minced lamb and onion, from Kyrgyzstan and also made in Kazakhstan, Uzbekistan and Tajikistan.

Contains: Cereals (gluten)

Shorpa

A clear soup of lamb or mutton, simmered with potatoes, carrots and onions and seasoned with black pepper, from Turkmenistan and also made in Uzbekistan and Kazakhstan.

No typical allergens

Sumalak

A sweet, thick paste made from sprouted wheat and cooked slowly for the Nowruz spring festival in Uzbekistan.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Turkmen Plov

A Turkmen rice pilaf cooked with mutton, onion and carrot, a dish also made in Uzbekistan and Afghanistan.

No typical allergens

Uzbek Lagman

Hand-pulled wheat noodles served with a seasoned meat and vegetable topping or broth.

Contains: Cereals (gluten)

Uzbek Palov

A communal Uzbek rice dish cooked with meat, carrots and onions in a kazan.

No typical allergens

Uzbek Samsa

A baked Uzbek pastry, often filled with lamb and onion and cooked in a tandyr.

Contains: Cereals (gluten)

Erwtensoep

Split peas simmered for hours with smoked sausage and vegetables until the soup turns thick enough to stand a spoon in — Dutch winter's defining dish, traditionally judged by exactly that test.

Contains: Celery

Haring

Raw herring fillets, lightly brined and matured until silky, served chilled with chopped onion and pickles — the Dutch street food eaten by the tail, straight from a fish stall.

Contains: Fish

Hutspot

Potato, carrot and onion mashed together into a simple, sweet-savoury dish — the meal Dutch tradition says the starving city of Leiden found abandoned in the enemy camp the night the 1574 siege broke.

• Vegan
• Vegetarian

No typical allergens

Kibbeling

Bite-sized chunks of white fish, battered and deep-fried until crisp, served with a garlic or tartare-style sauce for dipping — the Dutch fish stall snack, originally made from cod cheeks.

Contains: Cereals (gluten) · Egg · Fish

Kroket

A thick beef ragout set firm, breaded and deep-fried into a cylinder with a shattering crust — the Dutch croquette, most often eaten as broodje kroket, tucked whole into a bread roll with mustard.

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Mustard

Oliebollen

Yeasted dough studded with raisins, deep-fried into rough, golden orbs and dusted heavily with icing sugar — the treat sold from street stalls across the Netherlands specifically for New Year's Eve.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Pannenkoeken

Large, thin batter cakes fried whole in a single pan, big enough to fill the plate and often loaded with bacon, cheese or apple baked right into the batter — the Dutch pancake, treated as a full meal.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Poffertjes

Small, fluffy mini pancakes cooked in a special dimpled pan, flipped with two forks and piled high with butter and icing sugar — a Dutch fairground and market treat, made from a batter lighter than regular pancakes.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Stamppot

Mashed potato worked together with kale until the two turn into one dense, everyday side, served with a smoked sausage sitting on top — the mash the Netherlands eats through the whole winter.

Contains: Milk (including Lactose)

Stroopwafel

Two paper-thin waffles pressed from a yeasted dough, split while hot and sandwiched around a chewy caramel-syrup filling — Gouda's market treat, best eaten warm off a hot coffee cup.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Vla

A pourable, chilled milk custard sold in cartons and eaten straight from a bowl with a spoon — the Netherlands' own everyday dessert pudding, thinner than most custards found elsewhere.

• Vegetarian

Contains: Milk (including Lactose)

Zeeuwse Bolus

A sticky, cinnamon-and-brown-sugar sweet roll twisted into a spiral and baked until the outside caramelizes dark — a Zeeland specialty best eaten while it's still warm and pulling apart in soft, sticky layers.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Anticuchos

Peruvian grilled skewers, especially associated with beef heart marinated with chilli, garlic and vinegar.

No typical allergens

Causa Limeña

A Peruvian chilled potato dish seasoned with lime and ají, often layered or filled with chicken, tuna, or other ingredients.

Contains: Egg

Humitas

Fresh sweet corn dough mixed with cheese or sugar, wrapped in corn husks and steamed, and also made in Peru, Bolivia and Argentina.

Contains: Milk (including Lactose)

Lomo Saltado

A Peruvian stir-fry of beef, onion and tomato, commonly served with fried potatoes and rice.

Contains: Cereals (gluten) · Soybeans

Pachamanca

Marinated pork, potatoes and fava beans cooked under hot stones in a pit in the ground, a Peruvian dish known for its earth-oven method.

No typical allergens

Papa a la huancaína

Boiled yellow potatoes served cold or at room temperature under a creamy sauce of aji amarillo chilli, fresh cheese, evaporated milk and crackers, from Peru.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Peruvian Ceviche

Peruvian ceviche combines fresh fish with lime, onion and chilli, with regional accompaniments such as sweet potato and corn.

Contains: Fish

Picarones

Peruvian ring-shaped fritters of squash and sweet potato dough, deep-fried and coated in a dark syrup made from chancaca (unrefined cane sugar) and spices.

• Vegetarian

Contains: Cereals (gluten)

Pollo a la brasa

Whole chicken marinated in a cumin, garlic and dark soy seasoning and roasted on a rotisserie over charcoal or wood. Peru's best-known street and home dish.

Contains: Cereals (gluten) · Soybeans

Rocoto relleno

A stuffed rocoto chilli from Arequipa in southern Peru, filled with seasoned minced beef, onion and cheese, then baked in a custard-like egg and milk topping.

Contains: Egg · Milk (including Lactose)

Suspiro à la limeña

A Peruvian dessert of dulce de leche custard topped with a meringue flavoured with port wine and cinnamon. It is named for the city of Lima.

Contains: Egg · Milk (including Lactose) · Sulfur Dioxide and Sulfites

Tacu tacu

A Peruvian dish of fried mashed rice and beans, shaped into a cake or patty and usually served with a fried egg, a sauce or a meat stew.

No typical allergens

Bigos

A Polish slow-cooked stew of sauerkraut and cabbage with pork and other meats.

No typical allergens

Gołąbki

Polish cabbage rolls commonly filled with minced meat and rice, then braised and served with sauce.

No typical allergens

Holubtsi

Cabbage leaves wrapped around a rice and beef filling and braised in tomato sauce, a Ukrainian dish also made in Poland, Belarus and Russia.

No typical allergens

Kotlet schabowy

A Polish pork cutlet, thinly beaten, breaded in flour, egg and breadcrumbs, and shallow-fried. Usually served with potatoes and cabbage or cucumber salad.

Contains: Cereals (gluten) · Egg

Makowiec

A Polish yeast-dough roll filled with a sweet, thick paste of ground poppy seeds, honey, raisins and nuts, traditionally served at Christmas and Easter.

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Tree nuts

Obwarzanek krakowski

A twisted ring of wheat dough, boiled and then baked, sold from street stalls in Kraków, Poland.

• Vegetarian
• Vegan

Contains: Cereals (gluten) · Sesame Seeds

Pączki

Polish yeast doughnuts, enriched with egg and butter, deep-fried and filled with rose jam, traditionally eaten on Fat Thursday.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Pierogi

Half-moon dumplings of unleavened dough filled with potato and cheese, boiled and often fried in butter, and also made in Ukraine.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Potato pancakes

Crisp grated potato pancakes fried in oil and served with sour cream or applesauce, the Polish dish known as placki ziemniaczane.

Contains: Cereals (gluten) · Egg

Rosół

Rosół is the clear Polish chicken broth, simmered from whole birds with root vegetables and herbs, traditionally served as the first course of Sunday dinner.

Contains: Celery

Sernik

Sernik is the Polish cheesecake, made from twaróg (fresh white curd cheese) bound with egg and sugar, usually baked on a shortcrust or crumb base.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Żurek

A Polish sour rye soup, commonly served with sausage and hard-boiled egg.

Contains: Cereals (gluten) · Egg

Arepa

A grilled or baked cornmeal patty, split open and filled with cheese, meat or other fillings, and eaten across Venezuela.

Contains: Milk (including Lactose)

Arepa de Huevo

A deep-fried corn arepa from Colombia’s Caribbean coast, opened and filled with egg.

• Vegetarian

Contains: Egg

Bandeja Paisa

A generous platter from Colombia’s Paisa region combining beans, rice, meats, egg, plantain and arepa.

Contains: Egg

Buñuelo

A crisp, round fritter of cheese-flavoured dough from Colombia, deep-fried and most often eaten at Christmas and during Holy Week.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Carimañolas

A Panamanian fritter of cassava dough wrapped around a savoury minced beef filling and deep-fried, also eaten in Colombia.

No typical allergens

Cazuela de mariscos

A Colombian seafood stew of shellfish and fish in a coconut and tomato broth, served in a clay pot. Coastal Caribbean cooking, common in Cartagena and along the northern coast.

Contains: Crustaceans · Fish · Molluscs

Changua

A breakfast soup from Bogotá, Colombia, of milk and water flavoured with scallion and coriander, with a poached egg and bread in the bowl.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Lechona Tolimense

A Tolima specialty of slow-roasted pork filled with pork and yellow peas, traditionally without rice.

No typical allergens

Natilla

A Colombian set custard of milk, sugar, cornstarch and panela, thickened on the stove and traditionally served at Christmas with buñuelos.

Contains: Egg · Milk (including Lactose)

Sancocho de Gallina

A Colombian chicken soup with root vegetables and plantain, served as a hearty shared meal.

No typical allergens

Tamal tolimense

A Colombian steamed corn-dough parcel from the Tolima region, filled with chicken, pork, chickpeas and rice, wrapped in plantain leaves.

Contains: Egg

Banga Soup

A Nigerian soup made from palm fruit extract, often cooked with fish and regional spices.

Contains: Fish

Efo Riro

A Yoruba leafy-green stew cooked with peppers, tomatoes and aromatics, often with meat or fish.

Contains: Fish

Egusi Soup

A Nigerian soup thickened with ground melon seeds and cooked with leafy vegetables and seasonings.

Contains: Fish

Fanke

Small deep-fried dough balls or rounds sold as a breakfast or street snack in the Sahel, also made in Nigeria.

Contains: Cereals (gluten)

Jollof rice

Rice simmered in a spiced sauce of tomato, onion and scotch bonnet pepper, a celebratory dish made across West Africa.

No typical allergens

Moin Moin

A savory Nigerian steamed bean pudding made from blended black-eyed peas and seasonings.

• Vegan
• Vegetarian

No typical allergens

Ofada rice

Ofada rice is a locally grown unpolished rice from south-western Nigeria, served with a spicy green pepper sauce. It is traditionally eaten with palm oil and assorted meats.

No typical allergens

Ogbono soup

A thick Nigerian soup made from ground wild mango seeds, thickened to a viscous, slightly slimy texture and served with swallow foods such as pounded yam or eba.

Contains: Crustaceans · Fish

Pepper Soup

A thin, peppery broth with goat meat, simmered with ginger, garlic, onion and scotch bonnet, and served on its own or as a starter.

No typical allergens

Puff-puff

A Nigerian deep-fried dough ball made from a soft, yeasted wheat batter, usually sold as a street snack and eaten warm and plain or dusted with sugar.

Contains: Cereals (gluten)

Suya

Thin slices of meat coated in a spicy ground-peanut seasoning and grilled over charcoal.

Contains: Peanuts

Fattoush

A Levantine salad of chopped vegetables and toasted pita, tossed in a sumac-sharp lemon dressing — the salad built around using up yesterday's bread.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Hummus

Chickpeas blended smooth with tahini, lemon and garlic, spread in a shallow bowl with a well of olive oil — eaten warm, with flatbread.

• Vegan
• Vegetarian

Contains: Sesame Seeds

Ka'ak bil-Qudus

A sesame-crusted ring bread of wheat dough, sold by street vendors in Jerusalem and the West Bank.

Contains: Cereals (gluten) · Sesame Seeds

Kibbeh

Levantine torpedoes of bulgur and finely ground meat, stuffed with spiced mince and pine nuts and deep-fried — Lebanon and Syria's signature dish.

• Vegetarian option

Contains: Cereals (gluten)

Knafeh Nabulsiyeh

Nablus-style Palestinian cheese pastry, baked until crisp and soaked with sugar syrup.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose) · Tree nuts

Maftoul

Palestinian hand-rolled wheat couscous, traditionally served with chickpeas and often chicken in broth.

Contains: Cereals (gluten)

Makloubeh

A layered upside-down rice dish of spiced rice, fried vegetables and chicken, turned out of the pot onto a plate when served, from Palestine and also made in Jordan.

No typical allergens

Musakhan

Palestinian taboon bread layered with olive oil, sumac-seasoned onions and roasted chicken.

Contains: Cereals (gluten)

Qidreh

Hebron's slow-cooked lamb or chicken, rice and chickpeas, seasoned and cooked together in a heavy pot.

Contains: Milk (including Lactose) · Tree nuts

Shawarma

Marinated chicken stacked on a vertical spit and shaved into thin strips, wrapped in flatbread with garlic sauce, pickles and tomato — Lebanon's everyday spit-roasted sandwich, sold from stalls at any hour.

Contains: Cereals (gluten) · Milk (including Lactose)

Tabbouleh

A Levantine herb salad — overwhelmingly parsley, with a little fine bulgur, tomato and mint, dressed in lemon juice and olive oil.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Bibingka

A soft, moist cake of rice flour and coconut milk, baked over banana leaves, and a Filipino Christmas treat traditionally eaten after the dawn masses.

Contains: Egg · Milk (including Lactose)

Chicken Inasal

A Filipino grilled chicken preparation associated especially with Bacolod, marinated and basted with vinegar, citrus and aromatics.

No typical allergens

Flan

A baked egg custard set over caramel and turned out of its mould, so the caramel runs down over the top.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Halo-halo

A Filipino iced dessert of shaved ice, sweetened beans, jellies, fruit and evaporated milk, topped with ice cream and served in a tall glass to be mixed before eating.

Contains: Egg · Milk (including Lactose)

Kare-Kare

A Filipino peanut-thickened stew, often made with oxtail and served with vegetables and shrimp paste.

Contains: Crustaceans · Peanuts

Lechon kawali

Filipino dish of pork belly boiled until tender, then deep-fried until the skin and fat are crisp. Usually served with liver sauce and vinegar dip.

Contains: Cereals (gluten) · Soybeans

Lumpia Shanghai

Lumpia Shanghai are thin, small Filipino spring rolls filled with seasoned minced pork and vegetables, wrapped in a bean curd or egg wrapper and deep-fried until crisp.

Contains: Cereals (gluten) · Egg · Soybeans

Pancit canton

Filipino stir-fried egg noodles with pork, chicken, shrimp and vegetables, seasoned with soy sauce. A common party and everyday noodle dish in the Philippines.

Contains: Cereals (gluten) · Crustaceans · Egg · Soybeans

Polvorón

A crumbly almond shortbread from Spain, baked with flour, sugar, cinnamon and lard or butter, and sold wrapped one piece at a time as a Christmas sweet.

Contains: Cereals (gluten) · Tree nuts

Sinigang

A Filipino sour soup, commonly simmered with pork and vegetables in a tamarind-based broth.

No typical allergens

Sisig

Chopped grilled pork head and liver seasoned with calamansi or lime, chilli and onion, and served sizzling on a hot plate, a Filipino dish strongly associated with Pampanga.

Contains: Egg

Blini

Thin Russian pancakes traditionally made with wheat or buckwheat flour.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Draniki

Grated potato pancakes fried until crisp and served with sour cream, a staple of Belarusian home cooking that is also made in Ukraine and Russia.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Holubtsi

Cabbage leaves wrapped around a rice and beef filling and braised in tomato sauce, a Ukrainian dish also made in Poland, Belarus and Russia.

No typical allergens

Medovik

A Russian layered honey cake of thin sponge or biscuit layers soaked with a cream of sour cream and butter. Its name comes from the Russian word for honey.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Pelmeni

Russian dumplings of thin dough wrapped around a savory filling, commonly meat.

Contains: Cereals (gluten)

Pirozhki

Small yeast buns with savoury fillings of meat, cabbage or potato, baked or fried, sold in Russian bakeries and made in home kitchens.

Contains: Cereals (gluten) · Egg

Salat Olivier

A chilled salad of diced potato, carrot, peas, egg and meat bound in mayonnaise, and a standard dish on Russian holiday tables.

Contains: Egg

Shchi

Shchi is a traditional Russian soup of cabbage simmered in meat or mushroom stock, served hot with sour cream. It is one of the oldest dishes of Russian cuisine.

Contains: Milk (including Lactose)

Solyanka

A sour and salty Russian soup of meat or fish stock with pickles, olives, capers and smoked meats. Served with sour cream and lemon.

Contains: Milk (including Lactose)

Syrniki

Small Russian curd-cheese pancakes, usually pan-fried and served sweet.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Tula Pryanik

A molded Russian gingerbread from Tula, traditionally patterned and often filled.

• Vegetarian

Contains: Cereals (gluten)

Couscous

Fine semolina grain steamed fluffy in a couscoussier set above a simmering stew of lamb and seven vegetables, the two combined on one large shared platter — the defining staple of the Maghreb, eaten across Algeria, Morocco, Mauritania and Tunisia, and in Morocco the centrepiece of the Friday family meal.

• Vegetarian option

Contains: Cereals (gluten)

Hmiss

A warm or room-temperature Algerian salad of roasted peppers and tomatoes.

• Vegan
• Vegetarian

No typical allergens

Karantika

A savoury chickpea-flour bake associated with Oran and eaten as Algerian street food.

• Vegan
• Vegetarian

No typical allergens

Loubia

An Algerian white-bean stew, seasoned and cooked until the beans are tender.

• Vegan
• Vegetarian

No typical allergens

Mhajeb

A thin Algerian semolina flatbread folded around a cooked onion and tomato filling.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Mtewem

An Algerian, especially Algiers-associated, meatball dish in a garlic-forward sauce.

Contains: Tree nuts

Rechta

Fine handmade noodles served with a gently spiced chicken and vegetable broth, especially associated with Algiers.

Contains: Cereals (gluten)

Sfenj

A yeast-leavened ring doughnut, deep-fried and dusted with sugar, sold across North Africa as a snack and a breakfast food.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Shakshuka

Eggs poached whole in a spiced tomato and pepper sauce, cooked and served in the pan, with bread for scooping.

• Vegetarian

Contains: Egg

Tikourbabine

A Kabyle Algerian stew with semolina dumplings cooked in a seasoned broth.

Contains: Cereals (gluten)

Bak Kut Teh

A pork rib soup simmered with garlic and spices, shared by Singapore and Malaysia and usually served with rice or tea.

Contains: Cereals (gluten) · Soybeans

Char Kway Teow

A wok-fried flat rice noodle dish with soy sauce, egg, prawns and Chinese sausage.

Contains: Cereals (gluten) · Crustaceans · Egg · Soybeans

Kaya Toast

Toasted bread spread with butter and kaya, a sweet jam of coconut milk and egg, usually served at breakfast with soft-boiled eggs.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Kueh Bahulu

Small baked sponge-style cookies made from egg, sugar, flour and butter, served with tea at festive occasions in Brunei and also made in Malaysia and Singapore.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Laksa

A spicy coconut curry noodle soup with prawns and rice noodles, sold in Singapore and also made in Malaysia and Indonesia.

Contains: Crustaceans

Nasi Kandar

Steamed rice served with a choice of curries and gravies, reflecting Indian Muslim food traditions in Penang.

No typical allergens

Nasi Kerabu

Kelantanese blue-tinted rice served with herbs, vegetables, fish or salted egg, and sambal.

Contains: Fish

Nasi Kuning

Fragrant yellow rice cooked in coconut milk and turmeric, served at celebrations and feasts in Brunei and also made in Indonesia and Malaysia.

No typical allergens

Nasi Lemak

Fragrant coconut rice served with sambal, anchovies, peanuts, cucumber and egg.

Contains: Egg · Fish · Peanuts

Roti Canai

A flaky, layered flatbread pan-fried until crisp and served with dhal or curry, a popular Malaysian breakfast.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Calulu

A stew of fish or meat simmered with okra, tomato and red palm oil, a classic dish of São Tomé and Príncipe that is also made in Angola.

Contains: Fish

Calulu de Peixe

An Angolan fish stew that may combine fresh and dried fish with vegetables and palm oil.

Contains: Fish

Feijão de Óleo de Palma

Beans cooked with red palm oil, served as an Angolan side or part of a larger meal.

• Vegan
• Vegetarian

No typical allergens

Funge

A firm Angolan staple made by stirring cassava or maize flour into hot water.

• Vegan
• Vegetarian

No typical allergens

Kizaca

An Angolan preparation of cassava leaves cooked down with seasonings, often including peanut.

• Vegan
• Vegetarian

Contains: Peanuts

Moamba de Ginguba

An Angolan stew cooked in a rich ground-peanut sauce; the protein varies by recipe.

Contains: Peanuts

Moambe

A chicken stew cooked in a rich red palm nut sauce, considered one of the national dishes of the Democratic Republic of the Congo.

No typical allergens

Muamba de Galinha

An Angolan chicken stew cooked with red palm oil and commonly thickened with okra.

No typical allergens

Mufete

An Angolan fish meal served with substantial sides such as cassava, sweet potato and beans.

Contains: Fish

Doro wat

Doro wat is the national stew of Ethiopia: chicken braised slowly in a thick, deep-red sauce of onions, berbere spice and clarified butter, served with injera.

Contains: Egg · Milk (including Lactose)

Doro Wat

Ethiopian chicken stew slowly cooked with berbere-seasoned onion sauce and commonly finished with hard-boiled eggs.

Contains: Egg · Milk (including Lactose)

Dulet

A spicy Ethiopian dish of minced tripe and liver, pan-fried with onion, chilli and spiced butter.

Contains: Milk (including Lactose)

Firfir

Firfir is an Ethiopian dish of torn injera simmered or tossed in spiced berbere sauce, often with onion, niter kibbeh and sometimes meat. It is commonly eaten for breakfast.

Contains: Milk (including Lactose)

Genfo

A thick Ethiopian breakfast porridge made from grain flour and shaped around a well of spiced butter; grain choice varies regionally.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Injera

A spongy, slightly sour flatbread made from fermented teff batter, cooked on a flat griddle and used to scoop up stews.

• Vegan
• Vegetarian

No typical allergens

Kitfo

A Gurage-associated Ethiopian dish of finely minced beef seasoned with spiced clarified butter and chili; it may be served raw or lightly warmed.

Contains: Milk (including Lactose)

Misir Wat

A thick Ethiopian red-lentil stew seasoned with berbere and slowly cooked with onion and garlic.

• Vegan
• Vegetarian

No typical allergens

Tibs

Ethiopian meat sauté of beef or lamb with onion, peppers, and aromatics, served hot as a main dish.

Contains: Milk (including Lactose)

Beshbarmak

Beshbarmak is a celebratory Kazakh dish of boiled meat served over broad noodles with onion broth. Lamb and horse meat are common choices, and family versions vary.

Contains: Cereals (gluten)

Chorek

A round enriched bread of wheat flour, egg, butter and milk, baked in Turkmen households and across Central Asia, often for festivals.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Kuyrdak

A Kazakh dish of pan-fried liver with lamb, potatoes, onion and black pepper, cooked in one pan and served hot.

No typical allergens

Mantı

Tiny Turkish dumplings of spiced minced meat, boiled and served under garlic yoghurt with butter infused with red pepper and dried mint.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Nauryz Koje

Nauryz köje is a nourishing Kazakh New Year soup traditionally prepared with several symbolic ingredients; recipes differ by household and region.

Contains: Milk (including Lactose)

Qazy

Qazy is a traditional Kazakh sausage made from seasoned horse rib meat packed into cleaned horse intestine and boiled.

No typical allergens

Samsa

A baked pastry filled with spiced minced lamb and onion, from Kyrgyzstan and also made in Kazakhstan, Uzbekistan and Tajikistan.

Contains: Cereals (gluten)

Shorpa

A clear soup of lamb or mutton, simmered with potatoes, carrots and onions and seasoned with black pepper, from Turkmenistan and also made in Uzbekistan and Kazakhstan.

No typical allergens

Syrne

Syrne is a slow-cooked Kazakh lamb dish, commonly prepared with onions and sometimes potatoes until the meat is tender. Regional and household versions vary.

No typical allergens

Irio

A Kikuyu mashed side dish combining potatoes, peas and maize.

• Vegetarian

Contains: Milk (including Lactose)

Mahamri

Soft dough fritters flavoured with coconut milk and cardamom, deep-fried until puffed and golden, and made in the Comoros, Kenya and Tanzania.

Contains: Cereals (gluten)

Mandazi

A lightly sweet, spiced fried dough from East Africa, eaten mostly at breakfast with tea and also made in Tanzania.

Contains: Cereals (gluten)

Mishkaki

Skewered beef marinated in vinegar and spices and grilled over charcoal, a Tanzanian street food also made in Kenya.

No typical allergens

Nyama Choma

Kenyan charcoal-roasted meat, commonly goat or beef, shared at social gatherings.

No typical allergens

Pilau

A festive rice dish of the Swahili coast, cooked with beef, basmati and whole spices such as cardamom, cinnamon and clove, and also made in Kenya.

Contains: Milk (including Lactose)

Posho

A stiff porridge of maize meal and water, boiled until firm and eaten by hand with stews and greens, and a staple food in Uganda.

• Vegan
• Vegetarian

No typical allergens

Sukuma Wiki

Kenyan collard greens or kale simmered with tomato and onion as a common side dish.

No typical allergens

Ugali

A firm Kenyan maize-meal staple cooked with water and served alongside stews and greens.

• Vegan
• Vegetarian

No typical allergens

Biryani

Basmati rice layered with spiced meat and slow-cooked until the grains take on the flavour of everything beneath them — India's great festival rice dish.

• Vegetarian option

Contains: Milk (including Lactose)

Chicken karahi

A Pakistani chicken dish cooked in a wok-shaped karahi with tomato, ginger, garlic and whole spices, with little or no added water. Served hot with naan or roti.

Contains: Milk (including Lactose)

Halwa Puri

A breakfast plate from Pakistan of deep-fried puffed bread, sweet semolina halwa and spiced chickpeas.

Contains: Cereals (gluten) · Milk (including Lactose)

Khaddi Kabab

A Balochi pit-roasted whole-lamb preparation related to sajji.

No typical allergens

Nihari

A deeply spiced shank stew slowly simmered until the meat softens and the broth thickens; associated with dawn meals in Pakistan and the wider north Indian subcontinent.

Contains: Cereals (gluten) · Milk (including Lactose)

Paya

A slow-cooked stew of goat or lamb trotters and bones, simmered with ginger, garlic and spices until the broth thickens. Common in Pakistan, especially at breakfast.

No typical allergens

Sajji

Balochi roast from Balochistan, traditionally made with lamb cooked slowly near a fire and simply seasoned with salt and pepper.

No typical allergens

Seekh kebab

Minced meat mixed with onion, ginger, garlic and spices, moulded onto skewers and grilled over charcoal. A common street food and grill dish in Pakistan and northern India.

No typical allergens

Sindhi Kadhi

A tangy Sindhi curry thickened with gram flour and soured with tamarind, commonly cooked with vegetables and served with rice.

• Vegan
• Vegetarian

Contains: Mustard

Bolani

A thin Afghan flatbread folded around a savoury vegetable filling and cooked on a griddle.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Chainaki

A slow-cooked Afghan meat stew named for the small covered vessel in which it is prepared.

No typical allergens

Chapli Kebab

A broad, thin spiced minced-meat patty associated with eastern Afghanistan and the region around Jalalabad.

Contains: Egg

Firni

A chilled Afghan milk pudding thickened with starch and flavoured with aromatics.

• Vegetarian

Contains: Milk (including Lactose) · Tree nuts

Kabuli Pulao

Afghanistan’s celebratory rice pilaf, layered with tender meat, sweet carrots and raisins.

No typical allergens

Mantı

Tiny Turkish dumplings of spiced minced meat, boiled and served under garlic yoghurt with butter infused with red pepper and dried mint.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Shorwa

A family of Afghan broths and soups, often slowly cooked with meat and vegetables.

No typical allergens

Turkmen Plov

A Turkmen rice pilaf cooked with mutton, onion and carrot, a dish also made in Uzbekistan and Afghanistan.

No typical allergens

Banku

A Ghanaian fermented dough staple made from maize and cassava and cooked into a smooth, firm ball.

• Vegan
• Vegetarian

No typical allergens

Jollof rice

Rice simmered in a spiced sauce of tomato, onion and scotch bonnet pepper, a celebratory dish made across West Africa.

No typical allergens

Kelewele

Ghanaian ripe plantain pieces seasoned with ginger and chilli and fried until browned.

• Vegan
• Vegetarian

No typical allergens

Kenkey

A Ghanaian fermented maize dough staple wrapped and steamed, commonly served with pepper and fish.

• Vegan
• Vegetarian

No typical allergens

Pepper Soup

A thin, peppery broth with goat meat, simmered with ginger, garlic, onion and scotch bonnet, and served on its own or as a starter.

No typical allergens

Red Red

A Ghanaian stew of black-eyed peas simmered in red palm oil with tomato, onion and chilli, served with fried plantain.

No typical allergens

Tuo Zaafi

A soft northern Ghanaian millet-based staple commonly served with leafy soup.

• Vegan
• Vegetarian

No typical allergens

Waakye

A Ghanaian rice-and-bean dish traditionally colored with dried sorghum leaves.

• Vegan
• Vegetarian

No typical allergens

Hoppers

A bowl-shaped pancake of fermented rice flour and coconut milk, cooked in a small pan and eaten at breakfast or dinner in Sri Lanka.

No typical allergens

Kiribath

Sri Lankan milk rice made by cooking rice with coconut milk until it sets, then cutting it into portions.

• Vegan
• Vegetarian

No typical allergens

Kottu Roti

Sri Lankan street-food dish of chopped godamba roti stir-fried with vegetables, curry and optional egg or meat.

Contains: Cereals (gluten) · Egg

Lamprais

Sri Lankan baked parcel of rice and accompaniments wrapped in a banana leaf, reflecting the island’s Burgher culinary tradition.

Contains: Egg

Parippu

A Sri Lankan dhal of red lentils gently simmered in coconut milk with curry leaves, turmeric and chilli, and eaten with rice.

• Vegan
• Vegetarian

No typical allergens

Pol sambol

A Sri Lankan condiment of freshly grated coconut ground with dried chilli, red onion, lime juice and salt. Eaten raw as an accompaniment to rice and curry.

• Vegan
• Vegetarian

No typical allergens

String Hoppers

Steamed rice flour noodles pressed into soft nests and served in Sri Lanka with curry and coconut sambol.

• Vegan
• Vegetarian

No typical allergens

Watalappan

A Sri Lankan steamed pudding of coconut milk, jaggery, eggs and cashew nuts, spiced with cardamom, nutmeg and cinnamon. It is usually served cold.

• Vegetarian

Contains: Egg · Tree nuts

Andorran-Style River Trout

River trout prepared in an Andorran style, commonly paired with cured ham.

Contains: Cereals (gluten) · Fish

Coca Masegada

A traditional Andorran sweet coca associated with local festivals and family celebrations.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Escudella

An Andorran winter hot pot of broth, vegetables and meats, with local versions served in courses.

Contains: Cereals (gluten)

Orelletes

Thin fried pastries served as a traditional sweet in Andorra and neighbouring Catalan-speaking areas.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Snails à la Llauna

Snails cooked on a metal tray over heat or in an oven, a preparation found in Andorran cuisine.

Contains: Molluscs

Sopa de Pastor

A traditional Andorran shepherd’s soup, included in the country’s recipe collection.

Contains: Cereals (gluten)

Trinxat

A Pyrenean winter dish of mashed potato and cabbage, commonly finished with pork.

Contains: Fish

Gata

Armenian enriched pastry with a buttery, sweet filling called khoriz; shapes and styles vary by region.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Ghapama

Armenian festive pumpkin stuffed with rice, dried fruit and nuts, baked until tender and sliced to serve.

• Vegetarian

Contains: Milk (including Lactose) · Tree nuts

Khash

A slow-simmered Armenian broth of beef feet and tripe, traditionally eaten in winter with garlic and lavash.

No typical allergens

Khorovats

Armenian barbecue of skewered meat cooked over charcoal, commonly served with lavash, herbs and grilled vegetables.

Contains: Cereals (gluten)

Mantı

Tiny Turkish dumplings of spiced minced meat, boiled and served under garlic yoghurt with butter infused with red pepper and dried mint.

• Vegetarian option

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Spas

Armenian tangy yoghurt soup with grains and herbs, served warm or chilled depending on the season.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Tolma

Grape leaves rolled around a seasoned minced beef and rice filling and simmered until tender, an Armenian dish that is also made in Azerbaijan.

No typical allergens

Bozbash

A slow-simmered Azerbaijani lamb soup with chickpeas, potatoes and dried plums, served with bread and fresh herbs.

No typical allergens

Dushbara

Tiny Azerbaijani dumplings filled with seasoned meat, served in broth with herbs and vinegar.

Contains: Cereals (gluten)

Lavangi

Azerbaijani stuffed chicken or fish filled with a tart mixture of walnuts and fruit paste, then baked.

Contains: Tree nuts

Piti

Azerbaijani lamb and chickpea stew slowly cooked in individual clay pots, traditionally with chestnuts and saffron.

No typical allergens

Qutab

Thin Azerbaijani dough folded around a savoury filling such as herbs, pumpkin or minced meat, then cooked on a hot griddle.

Contains: Cereals (gluten) · Milk (including Lactose)

Shekerbura

Azerbaijani crescent pastry filled with finely ground nuts and sugar, traditionally prepared for Novruz.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose) · Tree nuts

Tolma

Grape leaves rolled around a seasoned minced beef and rice filling and simmered until tender, an Armenian dish that is also made in Azerbaijan.

No typical allergens

Biryani

Basmati rice layered with spiced meat and slow-cooked until the grains take on the flavour of everything beneath them — India's great festival rice dish.

• Vegetarian option

Contains: Milk (including Lactose)

Chitoi Pitha

A small, soft rice cake cooked in a moulded pan and widely eaten in Bangladesh, especially in winter.

• Vegan
• Vegetarian

No typical allergens

Ilish Bhapa

Hilsa steamed with mustard paste and green chilli, a signature preparation from Bangladesh’s river regions.

Contains: Fish · Mustard

Kala Bhuna

Chattogram-style beef slowly cooked with spices until the meat and gravy become deeply browned.

No typical allergens

Morog Polao

A Bangladeshi chicken pilaf in which aromatic rice is cooked with seasoned chicken and stock.

Contains: Milk (including Lactose)

Panta Ilish

Cold fermented rice served with fried hilsa fish, traditionally eaten during Pohela Boishakh, the Bengali New Year festival.

Contains: Fish · Mustard

Shorshe Ilish

Hilsa fish simmered in a sharp, pungent sauce of ground mustard seed and mustard oil, the classic Bengali way of cooking the fish.

Contains: Fish · Mustard

Fricasé

A La Paz pork stew in a spicy red chilli sauce, usually served with dried potato and hominy-style sides.

No typical allergens

Humitas

Fresh sweet corn dough mixed with cheese or sugar, wrapped in corn husks and steamed, and also made in Peru, Bolivia and Argentina.

Contains: Milk (including Lactose)

Pique Macho

Bolivian platter of sliced beef, sausage, potatoes, onions and peppers, often topped with egg.

Contains: Egg

Sajta de Pollo

Bolivian chicken stew with potatoes and a vivid ají-style sauce, often served with rice or chuño.

Contains: Peanuts

Salteña

A baked pastry filled with juicy beef and potato, seasoned with onion, cumin and chilli, and eaten in Bolivia as a breakfast or snack.

Contains: Cereals (gluten)

Silpancho

Cochabamba dish of a thin breaded beef cutlet over rice and potatoes, finished with a fried egg and fresh salsa.

Contains: Cereals (gluten) · Egg

Sopa de Maní

Bolivian peanut soup, commonly simmered with vegetables and sometimes beef or chicken, then served with potatoes or pasta.

Contains: Peanuts

Begova Čorba

A Bosnian chicken and okra soup, often called Bey’s soup.

Contains: Cereals (gluten) · Celery

Bosanski Lonac

A Bosnian layered meat-and-vegetable stew cooked slowly in a pot.

No typical allergens

Pljeskavica

A large, flat patty of minced beef and pork seasoned with paprika and onion, grilled and served in bread, from Serbia and also made in several neighbouring countries.

No typical allergens

Proja

A dense Serbian cornbread baked in a tin, made with cornmeal, flour, eggs, yoghurt and butter, and often served with cheese or cream.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Sogan-Dolma

Bosnian stuffed onions filled with seasoned minced meat and rice.

No typical allergens

Tufahija

A Bosnian dessert of poached apples filled with walnuts and topped with cream.

• Vegetarian

Contains: Milk (including Lactose) · Tree nuts

Uštipci

Small, puffy fried dough pieces eaten in Bosnia as a savoury or sweet accompaniment.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Eru

A Cameroonian leaf stew of finely shredded eru and waterleaf, often with smoked fish or meat.

Contains: Crustaceans · Fish

Koki

A Cameroonian steamed cowpea pudding seasoned with palm oil and wrapped in leaves.

• Vegan
• Vegetarian

No typical allergens

Kwacoco

A dense steamed cake of grated cocoyam, red palm oil and chilli, wrapped in banana leaves and eaten in Cameroon.

• Vegan
• Vegetarian

No typical allergens

Mbongo Tchobi

A dark, spiced Cameroonian stew of beef or fish, simmered with onion, garlic and chilli and built on the distinctive mbongo spice blend.

No typical allergens

Ndolé

A Cameroonian stew of ndolé bitter leaves, groundnuts and often meat or seafood.

Contains: Crustaceans · Peanuts

Okok

A Gabonese stew of gnetum leaves simmered in palm-kernel sauce with smoked fish, also made in Cameroon.

Contains: Fish

Poulet DG

Cameroonian chicken cooked with ripe plantain and vegetables.

No typical allergens

Kokoda

Fiji’s chilled fish dish combines citrus-marinated fish with coconut milk or cream; recipes vary in the vegetables and aromatics added.

Contains: Fish

Kuita Vakalolo

Kuita vakalolo pairs octopus with coconut milk in a rich Fijian-style preparation.

Contains: Molluscs

Lovo

A Fijian feast of chicken, pork, fish and root vegetables wrapped in banana leaves and cooked in an earth oven over hot stones.

Contains: Fish

Palusami

Palusami is a Pacific island dish of taro or dasheen leaves wrapped around coconut cream and baked until tender.

• Vegan
• Vegetarian

No typical allergens

Rourou

Taro leaves simmered in coconut cream until soft and rich, a vegetable side from Vanuatu that is also made in Fiji, Tonga and Samoa.

• Vegan
• Vegetarian

No typical allergens

Rourou Vakautona

Rourou vakautona is a Rewa dish of tiny moci shrimp wrapped in taro leaves and served with coconut sauce.

Contains: Crustaceans

Vakasakera

Vakasakera is a Lau Islands seafood preparation associated with coconut and local leaves such as saagan, cassava, or moringa.

Contains: Molluscs

Domoda

A Gambian groundnut stew, commonly prepared with meat and tomato and served with rice.

Contains: Peanuts

Ebbeh

A spicy Gambian cassava and seafood soup associated with coastal cooking.

Contains: Crustaceans · Fish

Jollof rice

Rice simmered in a spiced sauce of tomato, onion and scotch bonnet pepper, a celebratory dish made across West Africa.

No typical allergens

Mafé

A West African stew of beef and vegetables simmered in a sauce of groundnut paste and tomato, served with rice, and also made in Senegal, Mali, The Gambia and Guinea.

Contains: Peanuts

Plasas

A Gambian leafy stew, often made with cassava leaves and fish.

Contains: Fish

Supakanja

A Gambian okra stew commonly cooked with fish and palm oil.

Contains: Fish

Yassa Chicken

Chicken marinated in lemon and onion, grilled, then simmered in a rich onion sauce, a Senegalese dish also made in Gambia.

Contains: Mustard

Ispod sača

Lamb or veal baked with potatoes and onion under a domed iron lid covered with embers, a traditional dish of Montenegro.

No typical allergens

Kačamak

Montenegrin cornmeal and potato mash enriched with cheese and kajmak.

• Vegetarian

Contains: Milk (including Lactose)

Njeguški Pršut

Dry-cured, smoked pork ham from the Njeguši area of Montenegro.

No typical allergens

Pljeskavica

A large, flat patty of minced beef and pork seasoned with paprika and onion, grilled and served in bread, from Serbia and also made in several neighbouring countries.

No typical allergens

Priganice

Small fried dough fritters served sweet or with cheese and honey.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Proja

A dense Serbian cornbread baked in a tin, made with cornmeal, flour, eggs, yoghurt and butter, and often served with cheese or cream.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Raštan

Montenegrin collard greens slowly cooked with smoked pork.

No typical allergens

Pastrmajlija

An oblong Macedonian bread pie topped with salted or cured meat, often pork.

Contains: Cereals (gluten) · Egg

Pljeskavica

A large, flat patty of minced beef and pork seasoned with paprika and onion, grilled and served in bread, from Serbia and also made in several neighbouring countries.

No typical allergens

Proja

A dense Serbian cornbread baked in a tin, made with cornmeal, flour, eggs, yoghurt and butter, and often served with cheese or cream.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Selsko Meso

A Macedonian village-style meat casserole, commonly combining pork, mushrooms and cheese.

Contains: Milk (including Lactose)

Širden

A traditional stuffed lamb stomach, slowly cooked with rice, meat and aromatics.

No typical allergens

Tavče Gravče

A baked North Macedonian bean dish seasoned with paprika, onion and herbs.

• Vegan
• Vegetarian

No typical allergens

Turli Tava

A slow-baked Balkan vegetable and meat casserole whose ingredients vary by season and household.

No typical allergens

Ika Mata

Raw fish cured in lime juice and served chilled in coconut cream with onion and chilli, a dish of Tuvalu that is also made in Fiji, Tonga and Samoa.

Contains: Fish

Oka i'a

Raw fish cured in lime juice and dressed with coconut cream, tomato, onion and cucumber, the Samoan version of ceviche.

Contains: Fish

Pani Popo

Soft, sweet bread rolls filled with coconut and baked in a row, a dish of Tonga that is also made in Samoa.

Contains: Cereals (gluten)

Panikeke

A small deep-fried fritter of flour and coconut milk from Samoa, often dusted with sugar and eaten as a snack.

Contains: Cereals (gluten)

Rourou

Taro leaves simmered in coconut cream until soft and rich, a vegetable side from Vanuatu that is also made in Fiji, Tonga and Samoa.

• Vegan
• Vegetarian

No typical allergens

Samoan Fa’ausi

Fa’ausi pairs dense coconut bread with a sweet coconut-milk caramel sauce.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Samoan Sapasui

Sapasui is the Samoan adaptation of chop suey, typically made with noodles, meat, soy seasoning and vegetables.

Contains: Cereals (gluten) · Soybeans

Ceebu Yapp

Senegalese rice cooked with beef, served with a separate onion sauce.

No typical allergens

Dibi

Grilled lamb from Senegal seasoned with onion, cumin and chilli, served at Tabaski and sold at street stalls.

No typical allergens

Jollof rice

Rice simmered in a spiced sauce of tomato, onion and scotch bonnet pepper, a celebratory dish made across West Africa.

No typical allergens

Mafé

A West African stew of beef and vegetables simmered in a sauce of groundnut paste and tomato, served with rice, and also made in Senegal, Mali, The Gambia and Guinea.

Contains: Peanuts

Senegalese Soupou Kandia

Soupou kandia is a Senegalese okra-based stew, often prepared with seafood and palm oil and served with rice.

Contains: Crustaceans · Fish · Molluscs

Thiéré

Senegalese millet couscous, a staple associated in particular with Serer food traditions.

• Vegan
• Vegetarian

No typical allergens

Yassa Chicken

Chicken marinated in lemon and onion, grilled, then simmered in a rich onion sauce, a Senegalese dish also made in Gambia.

Contains: Mustard

Bobotie

Bobotie is a South African baked minced-meat dish topped with an egg custard.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Boerewors

Boerewors is a South African seasoned sausage whose name is commonly translated as “farmer’s sausage.

No typical allergens

Bunny Chow

Bunny chow is a Durban street-food dish consisting of curry served inside a hollowed loaf or quarter loaf of bread.

Contains: Cereals (gluten)

Koeksister

A braided South African dough twist, deep-fried and dipped in cold syrup while still hot, traditionally associated with Afrikaner baking and also made in Cape Malay kitchens.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Potjiekos

A slow-cooked beef and vegetable stew, simmered in a cast-iron three-legged pot over coals and shared by South Africa and Namibia.

No typical allergens

Umngqusho

Dried corn (samp) and beans simmered slowly into a soft, thick dish, a staple across southern Africa that is also eaten in Eswatini.

• Vegetarian

Contains: Milk (including Lactose)

Vetkoek

A deep-fried yeast dough bun from South Africa, often split and filled with savoury mince or syrup, and sold as street food.

Contains: Cereals (gluten)

Capuns

Graubünden dumplings of spätzle-style dough and meat wrapped in chard leaves, simmered and served in sauce.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Fasnachtsküchle

Sweet fried dough pastries, shaped into rounds and eaten during the Fasnacht carnival season in Liechtenstein and neighbouring German-speaking Alpine regions.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Fondue

Swiss melted cheese, made from Gruyère and Emmental with white wine and garlic, served hot in a shared pot for dipping bread.

Contains: Cereals (gluten) · Milk (including Lactose) · Sulfur Dioxide and Sulfites

Papet Vaudois

A creamy stew of leeks and potatoes, finished with butter and cream and served with Vaudois sausage, a classic dish of the Swiss canton of Vaud.

Contains: Milk (including Lactose)

Raclette

Swiss Valais cheese melted and scraped over potatoes, traditionally served with simple accompaniments.

• Vegetarian

Contains: Milk (including Lactose)

Rösti

Swiss potato cake made from grated potatoes, pan-fried until crisp outside and tender inside.

• Vegetarian

Contains: Milk (including Lactose)

Zürcher Geschnetzeltes

Thin strips of veal sautéed and finished in a cream and white wine sauce with mushrooms and onion, the classic dish of Zürich.

Contains: Milk (including Lactose) · Sulfur Dioxide and Sulfites

Mandazi

A lightly sweet, spiced fried dough from East Africa, eaten mostly at breakfast with tea and also made in Tanzania.

Contains: Cereals (gluten)

Mishkaki

Skewered beef marinated in vinegar and spices and grilled over charcoal, a Tanzanian street food also made in Kenya.

No typical allergens

Pilau

A festive rice dish of the Swahili coast, cooked with beef, basmati and whole spices such as cardamom, cinnamon and clove, and also made in Kenya.

Contains: Milk (including Lactose)

Posho

A stiff porridge of maize meal and water, boiled until firm and eaten by hand with stews and greens, and a staple food in Uganda.

• Vegan
• Vegetarian

No typical allergens

Samaki wa Kupaka

Swahili coastal grilled fish served with a spiced coconut sauce.

Contains: Fish

Urojo

Zanzibari tangy, turmeric-coloured soup or sauce served with fritters, potatoes and other toppings.

• Vegetarian

Contains: Cereals (gluten) · Egg

Zanzibar Pizza

Zanzibar street-food griddled stuffed flatbread folded around a savoury or sweet filling.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Feke

Tongan octopus or squid cooked with coconut cream, often grilled or simmered.

Contains: Molluscs

Ika Mata

Raw fish cured in lime juice and served chilled in coconut cream with onion and chilli, a dish of Tuvalu that is also made in Fiji, Tonga and Samoa.

Contains: Fish

Lū Pulu

Tongan parcels of meat and coconut milk wrapped in taro leaves and cooked.

No typical allergens

Lū Sipi

Lamb and coconut cream wrapped in taro leaves and baked in an umu, the earth oven of Tonga.

No typical allergens

Pani Popo

Soft, sweet bread rolls filled with coconut and baked in a row, a dish of Tonga that is also made in Samoa.

Contains: Cereals (gluten)

Rourou

Taro leaves simmered in coconut cream until soft and rich, a vegetable side from Vanuatu that is also made in Fiji, Tonga and Samoa.

• Vegan
• Vegetarian

No typical allergens

Umu

A Tongan feast of pork, taro, sweet potato and coconut cream, wrapped in banana leaves and slow-cooked in a pit oven on hot stones.

No typical allergens

Black Cake

A dense, dark fruitcake soaked in rum and wine, traditionally served at Christmas and weddings across the Caribbean.

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Sulfur Dioxide and Sulfites

Buss Up Shut

A flaky, pan-fried Trinidadian roti of flour, baking powder, water and salt, torn into pieces and served with curry.

Contains: Cereals (gluten)

Callaloo

A thick Trinidadian soup of dasheen leaves, okra and coconut milk, often made with crab and cooked with onion and garlic.

Contains: Crustaceans

Curry Duck

Duck pieces braised in a rich Trinidadian curry, a popular celebratory dish often served with roti.

Contains: Mustard

Dhal Puri

A thin flatbread wrapped around seasoned ground split peas and pan-fried on a griddle, found in Guyana and Trinidad.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Doubles

A Trinidadian street food of two bara flatbreads filled with curried chickpeas.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Pholourie

Small Trinidadian fried dough balls made with split-pea flour and seasoned batter.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Chicken Kyiv

Breaded chicken enclosing chilled herb butter that melts when fried or baked.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Deruny

Grated potato fritters, pan-fried until crisp at the edges and usually served with sour cream, a common Ukrainian dish made from potato, onion, egg and flour.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Draniki

Grated potato pancakes fried until crisp and served with sour cream, a staple of Belarusian home cooking that is also made in Ukraine and Russia.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Holubtsi

Cabbage leaves wrapped around a rice and beef filling and braised in tomato sauce, a Ukrainian dish also made in Poland, Belarus and Russia.

No typical allergens

Pierogi

Half-moon dumplings of unleavened dough filled with potato and cheese, boiled and often fried in butter, and also made in Ukraine.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Ukrainian Borshch

A Ukrainian beetroot-based soup whose family recipes vary by region and household.

No typical allergens

Varenyky

Ukrainian boiled or pan-finished dumplings with savory or sweet fillings.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Fërgesë

A warm Albanian preparation of cheese with tomato and, in many versions, peppers.

• Vegetarian

Contains: Milk (including Lactose)

Flija

A layered Albanian dish of thin batter or dough cooked slowly, traditionally beneath a saç.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Petulla të Fshira

A simple Albanian batter cake associated with Korçë and family breakfasts.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Qifqi

Small seasoned rice balls associated with Gjirokastër in southern Albania.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Tavë Dheu (Tirana-style)

A Tirana-style baked beef and fresh-cheese dish cooked in an earthenware pan.

Contains: Cereals (gluten) · Milk (including Lactose)

Tavë Kosi

An Albanian baked lamb and yoghurt casserole, closely associated with the Elbasan region.

Contains: Egg · Milk (including Lactose)

Australian Meat Pie

Hand-held pastry pie filled with minced beef and gravy, a familiar Australian bakery and sporting-ground staple.

Contains: Cereals (gluten)

Barramundi

Australian native fish, often grilled or pan-cooked and served simply with lemon and seasonal vegetables.

Contains: Fish · Milk (including Lactose)

Chiko Roll

A deep-fried savoury roll with a cabbage, carrot and beef filling, the Australian takeaway snack invented in the 1950s.

Contains: Cereals (gluten)

Damper

Simple Australian soda bread traditionally baked in campfire ashes, made from flour, water and salt.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Lamington

Australian sponge cake squares coated in chocolate icing and desiccated coconut, often split and filled with cream or jam.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Pavlova

A crisp baked meringue shell with a soft, marshmallowy centre, topped with whipped cream and fresh fruit, and claimed by both Australia and New Zealand.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Benne Cookies

Small, crisp sesame-seed cookies sold as a snack in the Bahamas, where sesame is called benne.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose) · Sesame Seeds

Conch Chowder

A Bahamian soup of tender conch pieces in a seasoned broth with vegetables.

Contains: Molluscs

Conch Salad

A bright Bahamian preparation of finely cut conch dressed with citrus and crisp vegetables.

Contains: Molluscs

Cracked Conch

Tenderized conch coated and fried until crisp, a familiar Bahamian seafood main.

Contains: Cereals (gluten) · Egg · Molluscs

Guava Duff

A rolled Bahamian guava pudding, steamed and traditionally served with a rich sauce.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Peas ’n’ Rice

A Bahamian tomato-based rice and pea side, simply seasoned with aromatics and herbs.

No typical allergens

Chebab

A small, thick pancake of flour, egg and cardamom, pan-fried and served with date syrup for breakfast or tea in Bahrain.

Contains: Cereals (gluten) · Egg

Harees

A slow-cooked Bahraini wheat-and-meat porridge traditionally shared at festive and religious occasions.

Contains: Cereals (gluten) · Milk (including Lactose)

Machboos

A Bahraini spiced rice dish cooked with meat or fish, with the rice taking on the flavour of the seasoned cooking liquid.

No typical allergens

Muhammar

A Bahraini sweet rice dish, often served with fried fish for a sweet-and-savoury combination.

• Vegetarian

No typical allergens

Saloona

A light, spiced Bahraini stew of chicken or fish cooked with tomato and vegetables, served with rice or bread.

No typical allergens

Sayadiyah

Spiced rice cooked with fish and topped with caramelised onions, a dish of Bahrain that is also made in Kuwait.

Contains: Fish

Barbados Macaroni Pie

A Bajan baked macaroni casserole with a seasoned, cheesy interior.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Mustard

Black Cake

A dense, dark fruitcake soaked in rum and wine, traditionally served at Christmas and weddings across the Caribbean.

Contains: Cereals (gluten) · Egg · Milk (including Lactose) · Sulfur Dioxide and Sulfites

Conkies

A Barbadian steamed sweet made with cornmeal, pumpkin and coconut, wrapped in banana leaf.

• Vegan
• Vegetarian

No typical allergens

Cou-Cou and Flying Fish

Barbados’s national dish pairs cornmeal-and-okra cou-cou with seasoned flying fish.

Contains: Fish · Milk (including Lactose)

Jug-Jug

A festive Barbadian dish of guinea corn and pigeon peas cooked with salted pork, most often made at Christmas.

No typical allergens

Pudding and Souse

A traditional Bajan pairing of steamed sweet-potato pudding and tangy pickled pork souse.

No typical allergens

Holubtsi

Cabbage leaves wrapped around a rice and beef filling and braised in tomato sauce, a Ukrainian dish also made in Poland, Belarus and Russia.

No typical allergens

Kholodnik

A chilled beet soup served across Belarus and neighbouring regions, especially in warm weather.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Machanka

A thick Belarusian pork stew or gravy, commonly served with pancakes or another starch.

Contains: Cereals (gluten) · Milk (including Lactose)

Potato Babka

A baked Belarusian potato casserole, often enriched with pork and onions.

Contains: Egg

Vereshchaka

A traditional Belarusian pork dish cooked into a savoury sauce and served with pancakes or bread.

Contains: Cereals (gluten)

Zhur

A Belarusian sour rye soup made from a fermented grain base, sometimes served with sausage or pork.

Contains: Cereals (gluten)

Belizean Garnaches

A Belizean street snack of crisp corn tortillas topped with beans, cheese and vegetables.

Contains: Milk (including Lactose)

Belizean Rice and Beans

A Belizean staple of rice and red kidney beans, often cooked with coconut milk and seasoning.

No typical allergens

Chimole

A dark Belizean soup known as Black Dinner, rooted in Maya and Mestizo cooking.

Contains: Egg

Fry Jacks

Puffy pieces of dough deep-fried until golden, a breakfast dish from Belize eaten with beans, eggs or syrup.

Contains: Cereals (gluten)

Hudut

A Garifuna fish-and-coconut stew served with mashed green and ripe plantain.

Contains: Fish

Panades

A corn masa turnover filled with seasoned fish and deep-fried until golden, a common snack and street food in Belize.

Contains: Fish

Akara

Deep-fried fritters made from ground black-eyed peas, seasoned with onion and chilli and often sold as street food in Benin.

• Vegan
• Vegetarian

No typical allergens

Akassa

A fermented corn dough from Benin, served as a soft staple with sauce.

• Vegan
• Vegetarian

No typical allergens

Amiwo

Beninese red corn dough seasoned with tomato, onion and pepper.

• Vegan
• Vegetarian

No typical allergens

Atassi

A popular Beninese one-pot dish of rice and beans, also called Watché in northern areas.

• Vegan
• Vegetarian

No typical allergens

Gbégiri

A thick, creamy black-eyed pea stew simmered with red palm oil and chilli, from Benin, traditionally served with ademe or pâte.

Contains: Crustaceans

Yovo Doko

Small sweet fried dough balls, a familiar Beninese street snack.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Kelupis

A Bruneian sticky-rice cake wrapped in leaves and cooked until compact and fragrant.

• Vegan
• Vegetarian

No typical allergens

Kueh Bahulu

Small baked sponge-style cookies made from egg, sugar, flour and butter, served with tea at festive occasions in Brunei and also made in Malaysia and Singapore.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Nasi Katok

A simple Bruneian meal of rice, fried chicken and sambal, widely sold as takeaway.

No typical allergens

Nasi Kuning

Fragrant yellow rice cooked in coconut milk and turmeric, served at celebrations and feasts in Brunei and also made in Indonesia and Malaysia.

No typical allergens

Penyaram

A small Bruneian sweet fritter with crisp edges and a soft, chewy centre.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Pulut Panggang

Brunei’s grilled sticky-rice parcels, wrapped in banana leaf and often filled with a spiced mixture.

Contains: Crustaceans

Kavarma

A Bulgarian slow-braised meat and vegetable dish, often cooked and served in a small earthenware pot.

No typical allergens

Kebapche

A Bulgarian grilled minced-meat roll seasoned simply with cumin and black pepper.

No typical allergens

Mekitsa

Soft, puffy pieces of deep-fried dough from Bulgaria, traditionally eaten at breakfast with yoghurt, sugar or cheese.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Patatnik

A Rhodope mountain potato pie made with grated potatoes, onion and herbs.

• Vegetarian

Contains: Cereals (gluten) · Egg

Shopska Salata

A Bulgarian chopped vegetable salad topped with grated white brined cheese.

• Vegetarian

Contains: Milk (including Lactose)

Tarator

A chilled Bulgarian yoghurt and cucumber soup with garlic, dill and optional walnuts.

• Vegetarian

Contains: Milk (including Lactose) · Tree nuts

Butter Tart

A small pastry shell holds a sweet, buttery filling made with brown sugar and egg; raisins or nuts may be included depending on the recipe. Butter tarts are a well-known Ontario bake.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Jiggs Dinner

A boiled Newfoundland dinner of salt beef and root vegetables, served with pease pudding and often a suet pudding.

Contains: Cereals (gluten)

Montréal Smoked Meat

Beef brisket is cured with spices, smoked and steamed until tender, then sliced and piled on rye bread with mustard. Montréal smoked meat is a deli sandwich closely associated with the city’s Jewish food traditions.

Contains: Cereals (gluten) · Mustard

Nanaimo Bar

This no-bake layered square has a crumb-and-coconut base, a soft custard-flavoured middle and a chocolate top. It takes its name from Nanaimo, British Columbia.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Poutine

Crisp fries are topped with fresh cheese curds and hot brown gravy. The curds should soften while keeping some bite, the detail that makes Quebec-style poutine distinct from ordinary cheese-topped fries.

Contains: Cereals (gluten) · Milk (including Lactose)

Tourtière

A flaky double-crust pie encloses a seasoned meat filling, commonly pork or a mixture of meats in Quebec home recipes. Tourtière is especially associated with holiday meals, though it is served year-round.

Contains: Cereals (gluten) · Milk (including Lactose)

Cachupa

A slow-cooked Cabo Verdean stew of corn, beans, vegetables and meat or fish.

No typical allergens

Caldo de Peixe

A Cabo Verdean fish broth simmered with vegetables and root crops.

Contains: Fish

Canja de Galinha

A comforting chicken and rice soup, simmered with tomato, onion and garlic, and widely eaten in Cape Verde, where it is rooted in Portuguese cooking.

No typical allergens

Djagacida

A thick Cape Verdean stew of cornmeal, kidney beans, pumpkin, onion and garlic, cooked down until it holds its shape on the plate.

No typical allergens

Pastel com Diabo Dentro

A Cabo Verdean fried pastry filled with spicy tuna and aromatics.

Contains: Cereals (gluten) · Fish

Xerém

A Cabo Verdean ground-maize porridge served alongside fish or meat.

• Vegan
• Vegetarian

No typical allergens

Charquicán

A Chilean stew of beef, potato, pumpkin and carrot, simmered until soft and thick, and topped with a fried egg.

Contains: Egg

Completo

A Chilean hot-dog sandwich, especially known in its completo style with avocado, tomato and mayonnaise.

Contains: Cereals (gluten) · Egg

Curanto

A communal Chiloé preparation layering seafood, meat and potatoes for slow cooking over heated stones or in a covered pot.

Contains: Fish · Molluscs

Empanada de Pino

A Chilean baked turnover filled with pino, a savory mixture of beef, onion and traditional garnishes.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Pastel de Choclo

A Chilean baked casserole of savory meat filling covered by a browned, sweet corn topping.

Contains: Egg

Porotos Granados

A late-summer Chilean stew of fresh white beans, sweet corn and pumpkin, simmered with onion and basil and finished with a touch of sugar.

No typical allergens

Congolese Poulet Mayo

A Brazzaville-style chicken preparation seasoned with peppers and wrapped for cooking.

Contains: Egg

Fumbwa

A Congolese stew of finely cut forest vine leaves, often cooked with peanuts.

Contains: Fish · Peanuts

Liboke de Poisson

Fish seasoned with tomato, onion and chilli, wrapped in banana leaf and steamed in a sealed parcel, a dish of the Republic of the Congo.

Contains: Fish

Maboké

A freshwater fish preparation seasoned with aromatics, wrapped in leaves and gently cooked.

Contains: Fish

Saka-saka

A stew of finely pounded cassava leaves simmered with palm oil, peanuts and chilli, shared by the Congo region.

Contains: Peanuts

Trois Pièces

A Brazzaville combination of smoked fish, peanut paste and leafy greens cooked together.

Contains: Fish · Peanuts

Liboke ya Mbika

Liboke ya mbika is a savory Congolese preparation of pounded pumpkin seeds seasoned and cooked in a banana-leaf parcel. The leaf is used for cooking and is removed before eating.

• Vegan
• Vegetarian

No typical allergens

Lituma

Lituma is a Congolese plantain preparation: cooked plantains are pounded into a dense mash and shaped for serving. Recipes vary by region and household.

• Vegan
• Vegetarian

No typical allergens

Makayabu

Makayabu is salted, dried fish that is soaked to reduce salt, then cooked or fried, often with onion, tomato and palm oil. In the Democratic Republic of the Congo it is served with a starch such as rice, plantain or cassava.

Contains: Fish

Mikate

Mikate are small, yeast-raised Congolese dough fritters fried until golden. They are commonly sold as a snack and shared warm.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Moambe

A chicken stew cooked in a rich red palm nut sauce, considered one of the national dishes of the Democratic Republic of the Congo.

No typical allergens

Saka-saka

A stew of finely pounded cassava leaves simmered with palm oil, peanuts and chilli, shared by the Congo region.

Contains: Peanuts

Casado

A Costa Rican lunch plate combining rice, beans, salad and a chosen protein.

No typical allergens

Chifrijo

A Costa Rican bar dish layered with rice, beans, pork and fresh toppings.

No typical allergens

Gallo Pinto

Costa Rican rice and beans mixed and pan-fried with aromatics.

Contains: Fish · Soybeans

Olla de Carne

A Costa Rican beef soup simmered with root vegetables and plantain.

No typical allergens

Sopa Negra

A Costa Rican black bean soup thickened with egg and finished with coriander and sour cream.

Contains: Egg · Milk (including Lactose)

Tamal Costarricense

A Costa Rican corn masa parcel steamed in a banana leaf with savory fillings.

No typical allergens

Crni Rižot

Croatian black risotto colored with squid or cuttlefish ink.

Contains: Sulfur Dioxide and Sulfites · Molluscs

Pašticada

Dalmatian beef marinated and slowly braised with wine, aromatics and dried fruit.

Contains: Sulfur Dioxide and Sulfites

Pljeskavica

A large, flat patty of minced beef and pork seasoned with paprika and onion, grilled and served in bread, from Serbia and also made in several neighbouring countries.

No typical allergens

Rožata

A baked custard from Dubrovnik, flavoured with rose liqueur and lemon zest.

• Vegetarian

Contains: Egg · Milk (including Lactose)

Soparnik

A traditional Dalmatian pie filled with chard and aromatics between thin dough sheets.

• Vegan
• Vegetarian

Contains: Cereals (gluten)

Zagorski Štrukli

A baked or boiled Zagorje pastry filled with fresh cow’s cheese.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Flaounes

A Cypriot Easter pastry of halloumi and fresh mint, sometimes with raisins, wrapped in a wheat dough and baked until golden.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Kleftiko

Lamb is sealed and slowly baked with garlic, lemon and herbs until it becomes tender enough to pull apart. Cypriot ofto kleftiko is traditionally cooked in a covered oven and often served with potatoes.

No typical allergens

Kolokasi me Chirino

Taro root (kolokasi) simmers with pork and vegetables until tender and richly coated in its sauce. Some traditional preparations combine kolokasi with stuffed vine leaves, while household versions vary.

Contains: Celery

Koupepia

Vine leaves are filled with seasoned rice and minced meat, rolled and gently simmered in tomato and lemon. Koupepia are Cypriot stuffed vine leaves; recipes vary, and meat-free rice versions are also made.

No typical allergens

Lountza

Cypriot pork loin cured with salt, black pepper, coriander and red wine, then dried and smoked and served cold in thin slices as a meze.

Contains: Sulfur Dioxide and Sulfites

Sheftalia

Seasoned minced meat with onion and parsley is shaped into small sausages, wrapped in caul fat and grilled over charcoal. Sheftalia is a Cypriot meat mezze, usually served with lemon and bread.

No typical allergens

Czech fried cheese

A thick slice of mild cheese coated in flour, egg and breadcrumbs and pan-fried until golden, usually served with potato salad and tartar sauce in Czech pubs.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Koláč

A Czech yeast pastry with a soft, lightly sweet dough and a fruit filling, most often plum, traditionally baked for festivals and family gatherings.

• Vegetarian

Contains: Cereals (gluten) · Milk (including Lactose)

Kulajda

This creamy Czech soup brings together mushrooms, potatoes, dill and a gentle sour note from vinegar. A poached egg is often added just before serving.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Ovocné Knedlíky

Soft dough parcels enclose whole or cut fruit, then are boiled and served with melted butter and toppings such as sugar, poppy seed or quark. Czech fruit dumplings can be eaten as a sweet main course or dessert.

• Vegetarian

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Svíčková na Smetaně

Beef is slowly braised with root vegetables, then served with a smooth cream sauce and bread dumplings. Svíčková na smetaně is a classic Czech Sunday meal, often garnished with cranberry preserve and lemon.

Contains: Cereals (gluten) · Milk (including Lactose) · Celery

Vepřo Knedlo Zelo

Roast pork is served with bread dumplings and braised cabbage, usually flavoured with caraway. The name is a compact Czech menu description of its three parts: pork, dumpling and cabbage.

Contains: Cereals (gluten)

Danish Curried Meatballs

Danish pork meatballs simmered in a mild curry sauce and served with rice, a classic home-style dinner.

Contains: Cereals (gluten) · Milk (including Lactose)

Danish Red Berry Pudding

A Danish pudding of red berries simmered and thickened with starch, served cold with cream.

• Vegetarian

Contains: Milk (including Lactose)

Frikadeller

Danish pan-fried meatballs made from minced pork and veal with onion, served hot or cold on rye bread.

Contains: Cereals (gluten) · Egg · Milk (including Lactose)

Smørrebrød

Smørrebrød is Danish open-faced rye bread topped with a carefully arranged savoury topping. Common choices include herring, egg or potato, but toppings vary and are not fixed by the name.

Contains: Cereals (gluten) · Egg · Fish · Milk (including Lactose)

Stegt Flæsk med Persillesovs

Stegt flæsk med persillesovs pairs crisp fried pork belly with potatoes and a parsley white sauce. It is widely recognized as a national Danish dish.

Contains: Cereals (gluten) · Milk (including Lactose)

Stjerneskud

Stjerneskud, or “shooting star,” is a Danish open rye-bread dish built around fish, often combining a fried fillet with shrimp and garnishes. Versions differ by restaurant.

Contains: Cereals (gluten) · Crustaceans · Egg · Fish

Blaff

Whole fish poached in a light broth of lime juice, garlic, herbs and hot pepper, a Saint Lucian dish also made in Dominica.

Contains: Fish

Callaloo Soup

Dominica’s national soup, made with young dasheen leaves and coconut milk.

No typical allergens

Codfish Sancoche

A Dominica heritage dish of codfish simmered in coconut milk.

Contains: Fish

Crab Back

Seasoned land-crab meat baked and served in its own shell, a heritage dish of Dominica.

Contains: Cereals (gluten) · Crustaceans

Kanki

A traditional Kalinago preparation of sweetened grated cassava steamed in a banana leaf.

• Vegan
• Vegetarian

No typical allergens

Pelau

A one-pot, deeply seasoned rice dish with chicken, associated with Dominica’s home cooking.

No typical allergens

Habichuelas con Dulce

A sweet Dominican bean dessert traditionally associated with Lent and Holy Week.

Contains: Milk (including Lactose)

La Bandera Dominicana

The Dominican Republic’s familiar midday plate of rice, beans, stewed meat, and fried green plantain.

No typical allergens

Locrio de Pollo

A Dominican one-pot chicken and rice dish seasoned with aromatics.

No typical allergens

Mangú

A Dominican dish of boiled green plantains mashed until smooth, often topped with sautéed onions.

• Vegan
• Vegetarian

No typical allergens

Moro de Guandules

Rice cooked with pigeon peas and seasonings, often enriched with coconut milk, and a staple side in Dominican homes.

No typical allergens

Sancocho Dominicano

A celebratory Dominican stew whose well-known seven-meat version combines several meats with roots and vegetables.

No typical allergens

Encebollado

A coastal Ecuadorian fish soup built around albacore or another firm fish, cassava, and red onion.

Contains: Fish

Fanesca

A rich Ecuadorian Lenten soup combining salted fish with grains, beans, squash, and a creamy broth.

Contains: Egg · Fish · Peanuts · Milk (including Lactose)

Hornado

Ecuadorian slow-roasted pork, commonly served with potatoes and hominy.

No typical allergens

Humitas

Fresh sweet corn dough mixed with cheese or sugar, wrapped in corn husks and steamed, and also made in Peru, Bolivia and Argentina.

Contains: Milk (including Lactose)

Locro de Papa

A thick Andean potato soup finished with cheese and milk, commonly served with avocado.

• Vegetarian

Contains: Milk (including Lactose)

Shrimp ceviche

Cooked shrimp marinated in lime juice with tomato, onion, coriander and chilli, and served cold: the shrimp version of ceviche from Ecuador.

Contains: Crustaceans

Konkoé

A Guinean preparation centered on smoked catfish, often served with a staple.

Contains: Fish

Lafidi

A Guinean rice meal commonly served with a savory vegetable and fish sauce.

Contains: Fish