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MinangkabauNasi kapauRice from the highland village of Kapau, with its own spread of gulai: tambunsu, stuffed intestine; long-cooked jackfruit, cabbage and bamboo shoot; and more.Be its first cook →JavaneseGudegYoung jackfruit simmered for hours in coconut milk and palm sugar until brown, sweet and tender, served with rice, chicken, egg and a hot stew of cow's skin.Tastes sweetish and richBe its first cook →JavaneseRawonA beef soup turned black by keluak nuts, earthy and deep, served with rice, short bean sprouts, a salted egg and sambal.Tastes mildBe its first cook →JavaneseNasi gorengYesterday's rice fried with shallot, garlic, chilli and shrimp paste, darkened with kecap manis and topped with a fried egg.Tastes hotBe its first cook →JavaneseSoto ayamA clear chicken broth, yellow with turmeric, poured over shredded chicken, glass noodles, bean sprouts and egg, with lime, sambal and fried shallots.Be its first cook →JavaneseGado-gadoBlanched vegetables, potato, tofu, tempeh, egg and lontong under a thick peanut sauce, with prawn crackers on top.Tastes mildBe its first cook →JavaneseLumpia SemarangSpring rolls filled with bamboo shoot, egg and prawn, fried or left soft, with a thick sweet garlic sauce and whole spring onion.Be its first cook →SundaneseSiomay BandungSteamed fish dumplings with cabbage, potato, bitter gourd, tofu and egg, all steamed together and drowned in peanut sauce.Tastes mildBe its first cook →BalineseNasi campur BaliWhite rice with a little of many things: shredded spiced chicken, sate lilit, lawar, egg, peanuts, greens and sambal matah.Be its first cook →MinahasanKlappertaartA soft baked custard of young coconut, milk and eggs, with raisins and cinnamon, often topped with almonds or meringue.Tastes sweet and very richBe its first cook →
ThaiPad kaphraoMinced pork or chicken stir-fried hard with garlic, bird's eye chilli and holy basil, over rice with a crisp fried egg.Tastes very hot, very rich and savouryBe its first cook →
ThaiPad thaiThin rice noodles stir-fried with tamarind, fish sauce and palm sugar, egg, tofu and prawns, with beansprouts, chives and crushed peanuts.Tastes very sharp and sweetishBe its first cook →ThaiKhao soiEgg noodles in a coconut curry broth with chicken or beef, under a tangle of crisp fried noodles, with pickled mustard greens, shallot and lime on the side.Tastes mildBe its first cook →
VietnameseBánh mìA light, crackling-crusted baguette filled with pâté, cold cuts or grilled meat, pickled carrot and daikon, cucumber, coriander and chilli.Tastes hot, bright and richBe its first cook →
VietnameseThịt khoPork belly and hard-boiled eggs braised in fish sauce, dark caramel and coconut water until glossy and brown.Tastes very richBe its first cook →VietnameseCơm tấmBroken rice with a grilled lemongrass pork chop, shredded pork skin, a slice of steamed egg and pork loaf, pickles and nước chấm.Tastes richBe its first cook →MalaysianNasi lemakRice cooked in coconut milk and pandan, with sambal, crisp anchovies, peanuts, cucumber and egg.Tastes hot and very richBe its first cook →MalaysianCurry laksaNoodles in a rich, spiced coconut curry broth, with tofu puffs, prawns, chicken, bean sprouts and a spoonful of sambal.Tastes mildBe its first cook →MalaysianChar kway teowFlat rice noodles fried hard in lard over fierce heat with prawns, cockles, Chinese sausage, egg, bean sprouts and chives.Tastes mildBe its first cook →MalaysianKaya toastToast spread with kaya — a jam of coconut milk, eggs, sugar and pandan — and slabs of cold butter, with soft-boiled eggs and coffee.Tastes sweet and very richBe its first cook →FilipinoPancit cantonThick egg noodles stir-fried with pork, chicken, prawns and vegetables in soy and stock, with calamansi to squeeze over.Be its first cook →
CantoneseWonton noodle soupThin, springy egg noodles and prawn wontons in a clear broth, finished with a few chives.Be its first cook →
CantoneseEgg tartA small tart of short or flaky pastry filled with a smooth, just-set egg custard, eaten warm.Tastes sweet and very richBe its first cook →CantoneseSiu maiOpen-topped dumplings of pork and prawn in a thin yellow wrapper, steamed, and often dotted on top with fish roe or a little carrot.Tastes savoury and richBe its first cook →CantoneseDouble-skin milkA smooth, lightly sweet milk pudding, set with egg white and steamed, with a skin that forms on top twice.Tastes sweetBe its first cook →CantonesePineapple bunA soft, sweet bread roll under a crackled, sugary crust — named for how the top looks, with no pineapple in it.Tastes sweet and richBe its first cook →TeochewFried carrot cakeSteamed white radish and rice-flour cake, cut into cubes and fried with egg, garlic and preserved radish — 'white', or 'black' with sweet soy.Be its first cook →TeochewKway chapWide, flat rice sheets in a dark soy broth, with a plate of braised pork, offal, tofu and eggs from the lou pot.Tastes richBe its first cook →HuaiyangYangzhou fried riceDay-old rice fried with egg, prawns, ham, peas and spring onion — each grain separate and coated.Be its first cook →ZhejiangLongjing shrimpSmall peeled river shrimp, quick-fried pale and tender, then tossed with the fresh leaves of Longjing green tea.Be its first cook →ZhejiangBeggar's chickenA whole stuffed chicken wrapped in lotus leaves, sealed in clay or dough, and baked for hours until it falls from the bone.Tastes very richBe its first cook →FujianOyster omeletteSmall oysters fried in a sweet potato starch batter with eggs — crisp in places, soft and gooey in others.Tastes richBe its first cook →FujianPopiahA soft, paper-thin wheat crêpe rolled round a filling of braised vegetables, egg, prawn and crushed peanuts.Be its first cook →FujianBak changA pyramid of soy-darkened sticky rice wrapped in bamboo leaves round braised pork belly, mushroom, chestnut and salted egg yolk.Tastes very richBe its first cook →AnhuiHuizhou one-potA deep iron pot layered with bamboo shoots, pork, fried tofu, egg dumplings and greens, simmered slowly and brought to the table whole.Tastes richBe its first cook →YunnanCrossing-the-bridge noodlesA bowl of scalding broth under a layer of fat, with raw sliced meats, quail's egg, vegetables and rice noodles added at the table, in that order.Be its first cook →SichuanFish-fragrant aubergineAubergine fried soft, then braised in a sweet, sour, hot sauce of pickled chilli, garlic, ginger and spring onion — with no fish at all.Tastes hotBe its first cook →SichuanWater-boiled beefTender slices of beef poached in a chilli-bean broth over a bed of greens, then heaped with dried chilli and Sichuan pepper and doused in smoking oil.Tastes hotBe its first cook →
JapaneseDashimaki tamagoA rolled omelette made with dashi, cooked in thin layers in a square pan until it's juicy and just set.Be its first cook →
JapaneseOyakodonChicken and onion simmered in sweet dashi and soy, bound with barely set egg and slid over a bowl of rice.Be its first cook →JapaneseTonkatsuA thick pork cutlet in flour, egg and coarse panko, deep-fried until crisp, sliced, and served with shredded cabbage and a thick, fruity sauce.Tastes very richBe its first cook →
JapaneseDorayakiTwo small, honeyed pancakes sandwiched around sweet red bean paste.Be its first cook →JapaneseOkonomiyakiA thick savoury pancake of batter and shredded cabbage with pork belly, cooked on a griddle and finished with sweet-sour sauce, mayonnaise, aonori and bonito flakes.Tastes richBe its first cook →JapaneseGōyā chanpurūBitter melon stir-fried with firm tofu, pork and egg — Okinawa's everyday dish, bitter, savoury and soft at once.Tastes very bitter and richBe its first cook →
KoreanBibimbapRice topped with seasoned vegetables, meat, an egg and gochujang, mixed together at the table.Be its first cook →KoreanKongnamul gukbapRice in a clear, hot soup of soybean sprouts and anchovy stock, with an egg — Jeonju's morning bowl, and its cure for the night before.Be its first cook →BengaliKolkata kathi rollA flaky paratha fried with a beaten egg on one side, then rolled around skewered kebab, raw onion, green chilli and lime — Kolkata's street food.Tastes mild and brightBe its first cook →GoanBebincaA tall cake of many thin layers — coconut milk, egg yolks, sugar and flour, with ghee between them — each baked under a grill before the next is poured.Tastes very sweet and very richBe its first cook →Sri LankanKottu rotiFlatbread chopped on a hot griddle with two metal blades, tossed with vegetables, egg, meat and curry gravy.Be its first cook →Sri LankanHoppersBowl-shaped pancakes of fermented rice flour and coconut milk, crisp and lacy at the edge and soft at the base, often with an egg cooked inside.Tastes richBe its first cook →Sri LankanLampraisRice cooked in stock, with a mixed-meat curry, frikkadels, prawn blachan, aubergine pickle and egg, wrapped in banana leaf and baked.Be its first cook →Sri LankanWatalappanA steamed custard of kithul jaggery, coconut milk and eggs, spiced with cardamom and nutmeg and topped with cashews.Tastes very sweet and richBe its first cook →PersianTahdigThe golden crust of rice fried at the bottom of the pot and turned out whole — the part everyone reaches for first.Tastes very rich and brightBe its first cook →PersianKuku sabziA thick, deep-green frittata that's mostly herbs, bound with just enough egg, often with barberries and walnuts.Tastes very rich and brightBe its first cook →PersianMirza ghasemiAubergines charred whole over a flame, mashed with garlic, tomato and egg — smoky, rich and eaten with bread.Be its first cook →TurkishMenemenEggs stirred soft into green peppers and tomatoes stewed in butter or olive oil, eaten from the pan.Tastes deeply savoury, bright and mildBe its first cook →TurkishPideBoat-shaped flatbread baked in a wood oven with cheese, minced meat or egg in the middle, brushed with butter as it comes out.Be its first cook →TurkishÇılbırPoached eggs on garlicky yoghurt, with butter foamed with red pepper poured over the top.Tastes sharp and richBe its first cook →MoroccanPastillaA round pie of paper-thin warqa pastry filled with spiced pigeon or chicken, eggs and sugared almonds, dusted with icing sugar and cinnamon.Tastes very rich and sweetishBe its first cook →MoroccanKalinteA baked custard of chickpea flour, water, oil and egg, cut in squares from the tray and eaten hot with cumin and salt.Be its first cook →
EthiopianDoro watChicken stewed slowly in onions, berbere and niter kibbeh until dark and thick, with whole hard-boiled eggs.Tastes hotBe its first cook →Cape MalayBobotieSpiced minced meat with dried fruit and soaked bread, baked under a thin savoury egg custard, with bay leaves on top.Tastes rich and sweetishBe its first cook →BasquePiperradaPeppers, onion, tomato and garlic stewed slowly in olive oil until soft and sweet — eaten alone, with eggs, or beside meat and fish.Be its first cook →BasqueGâteau basqueA short, buttery almond pastry baked around a filling of pastry cream or black cherry jam, the top glazed and scored.Tastes sweet and very richBe its first cook →CatalanCrema catalanaA custard flavoured with lemon peel and cinnamon, set in a shallow dish, its sugar top burnt to a thin glassy crust.Tastes very sweetBe its first cook →ValencianTurrónA Christmas sweet of almonds and honey — hard and crunchy in the Alicante style, soft and ground to a paste in the Xixona style.Tastes very sweet and mostly fatBe its first cook →AndalusianSalmorejoTomatoes blended with bread, garlic and olive oil into a thick, cold cream, topped with chopped egg and jamón.Tastes deeply savoury, bright and richBe its first cook →AndalusianFlamenquínThin slices of pork loin rolled around jamón, breadcrumbed and fried into a long golden roll.Tastes very rich and saltyBe its first cook →GalicianTarta de SantiagoA flat, moist almond cake with little or no flour, dusted with icing sugar around a stencil of the cross of Saint James.Tastes very sweet and very richBe its first cook →Castilian and MadridTortilla de patatasA thick omelette of potatoes and, usually, onion, slowly poached in olive oil, then set with eggs and turned in the pan.Tastes richBe its first cook →Castilian and MadridSopa castellanaGarlic soup: stale bread and sliced garlic fried in olive oil with pimentón, simmered in broth, with an egg poached in each bowl.Be its first cook →Castilian and MadridPisto manchegoOnions, peppers, courgettes and tomatoes cooked down slowly in olive oil into a soft, sweet stew, often with a fried egg on top.Tastes savouryBe its first cook →AsturianPixín fritoMonkfish — pixín in Asturian — cut into chunks, marinated with garlic and lemon, then floured, dipped in egg and fried.Tastes richBe its first cook →LyonnaisQuenelles de brochetLight dumplings of pike and a flour-and-egg panade, poached and then baked until they puff, usually in a crayfish sauce Nantua.Tastes very richBe its first cook →LyonnaisSalade lyonnaiseBitter frisée tossed with hot bacon, croutons and a sharp mustard vinaigrette, topped with a soft poached egg.Tastes bitter, very rich and brightBe its first cook →LyonnaisBugnesStrips of enriched dough fried until puffed and crisp, dusted heavily with icing sugar, made for Carnival.Tastes sweet and richBe its first cook →AlsatianKougelhopfA tall, fluted ring of buttery yeasted dough with raisins soaked in kirsch, an almond set in each fold, dusted with icing sugar.Tastes sweet and richBe its first cook →AlsatianSpaetzleSoft little egg noodles made from a thick batter pushed through a board or press into boiling water, then tossed in butter.Be its first cook →AlsatianBredeleSmall Christmas biscuits baked by the tinful — butter shapes, anise, cinnamon stars, spiced and almond ones — through Advent.Tastes very sweet and very richBe its first cook →AlsatianFleischschnackaFresh pasta spread with minced cooked beef, onion and herbs, rolled up, sliced into spirals like snails, and browned before simmering in stock.Be its first cook →NormanSole normandeSole poached in wine or cider and fish stock, garnished with mussels, prawns and mushrooms, in a sauce of the reduced liquor with cream and egg yolks.Tastes richBe its first cook →NormanTarte normandeApples in a pastry case, covered in a custard of eggs, cream and sugar, often laced with Calvados, baked until just set.Tastes sweet, sharp and richBe its first cook →NormanTeurgouleRice baked for hours in milk with sugar and cinnamon, in a wide earthenware bowl, until creamy underneath and dark brown on top.Tastes sweetBe its first cook →NormanOmelette de la Mère PoulardEggs beaten long and hard, then cooked over a wood fire in a long-handled pan with plenty of butter, until tall and airy, like a soufflé.Tastes very richBe its first cook →BurgundianŒufs en meuretteEggs poached in red wine and served in its sauce, reduced with shallots and bacon, on fried bread.Tastes bitter and brightBe its first cook →BurgundianGougèresChoux pastry beaten with grated cheese and baked into light, hollow puffs, eaten warm with a glass of wine.Tastes very rich and deeply savouryBe its first cook →BretonGalette complèteA thin, lacy buckwheat pancake folded square around ham, grated cheese and an egg left runny in the middle.Tastes savouryBe its first cook →BretonCrêpes bretonnesThin wheat-flour pancakes, cooked on a billig and eaten with salted butter and sugar, jam or salted-butter caramel.Tastes sweetBe its first cook →BretonFar bretonA dense, custardy flan of eggs, milk and flour, baked firm, usually with prunes soaked in the batter.Tastes sweetBe its first cook →BretonPalets bretonsThick, crumbly biscuits made rich and slightly salty with plenty of salted butter and egg yolks.Tastes very sweet and mostly fatBe its first cook →
ItalianCarbonaraPasta with crisp guanciale, bound off the heat in a sauce of egg yolk, pecorino and black pepper.Tastes very rich and savouryBe its first cook →
ItalianTiramisùSponge fingers dipped in espresso and layered with a cream of mascarpone, egg and sugar, finished with bitter cocoa.Be its first cook →ItalianTortellini in brodoTiny rings of fresh egg pasta around a filling of pork, mortadella, prosciutto and parmesan, served in a clear meat broth.Tastes savouryBe its first cook →GreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.Tastes richBe its first cook →GreekAvgolemonoChicken broth thickened with rice and a froth of egg and lemon, tempered in so it turns silky rather than scrambled.Tastes brightBe its first cook →GreekPastitsioLong tubes of pasta layered with a spiced meat sauce under thick béchamel, baked and cut in tall squares.Tastes richBe its first cook →PolishŻurekA sour soup built on fermented rye flour, with white sausage, smoked meat, garlic, marjoram and a halved hard-boiled egg.Tastes brightBe its first cook →PolishPlacki ziemniaczaneGrated raw potato and onion bound with egg and a little flour, fried in thin cakes until lacy and crisp.Tastes richBe its first cook →
PolishPączkiRich, yeasted doughnuts filled with rose-petal jam or plum, glazed or sugared — the food of Fat Thursday.Tastes sweet and richBe its first cook →
Nordic and Baltic ryeSmørrebrødA thin slice of buttered rye bread piled with one careful topping — herring, egg and prawns, liver pâté, roast beef — and eaten with a knife and fork.Be its first cook →Nordic and Baltic ryeKarjalanpiirakkaSmall open pies of thin, crimped rye crust filled with rice porridge, baked hot and eaten warm with egg butter.Be its first cook →Nordic and Baltic ryeBergensk fiskesuppeA pale, creamy fish soup of white fish and root vegetables, finished with a little vinegar and sugar, often with fish balls in it.Be its first cook →
MexicanChilaquilesYesterday's tortillas, cut and fried crisp, then tossed in red or green salsa and topped with crema, cheese and onion.Be its first cook →PeruvianRocoto rellenoRocoto chillies, blanched to tame them, stuffed with spiced beef, peanuts and raisins, topped with cheese and baked.Tastes very hotBe its first cook →PeruvianJuaneRice seasoned with turmeric and cumin, packed round chicken, egg and olive in bijao leaves, tied and boiled.Be its first cook →BrazilianPão de queijoSmall round cheese breads made with cassava starch — crisp outside, chewy and hollow within.Tastes deeply savoury and very richBe its first cook →
ThaiPad kaphraoMinced pork or chicken stir-fried hard with garlic, bird's eye chilli and holy basil, over rice with a crisp fried egg.Tastes very hot, very rich and savouryBe its first cook →ThaiPad thaiThin rice noodles stir-fried with tamarind, fish sauce and palm sugar, egg, tofu and prawns, with beansprouts, chives and crushed peanuts.Tastes very sharp and sweetishBe its first cook →ThaiKhao soiEgg noodles in a coconut curry broth with chicken or beef, under a tangle of crisp fried noodles, with pickled mustard greens, shallot and lime on the side.Tastes mildBe its first cook →VietnameseBánh mìA light, crackling-crusted baguette filled with pâté, cold cuts or grilled meat, pickled carrot and daikon, cucumber, coriander and chilli.Tastes hot, bright and richBe its first cook →VietnameseThịt khoPork belly and hard-boiled eggs braised in fish sauce, dark caramel and coconut water until glossy and brown.Tastes very richBe its first cook →VietnameseCơm tấmBroken rice with a grilled lemongrass pork chop, shredded pork skin, a slice of steamed egg and pork loaf, pickles and nước chấm.Tastes richBe its first cook →MalaysianNasi lemakRice cooked in coconut milk and pandan, with sambal, crisp anchovies, peanuts, cucumber and egg.Tastes hot and very richBe its first cook →MalaysianCurry laksaNoodles in a rich, spiced coconut curry broth, with tofu puffs, prawns, chicken, bean sprouts and a spoonful of sambal.Tastes mildBe its first cook →MalaysianChar kway teowFlat rice noodles fried hard in lard over fierce heat with prawns, cockles, Chinese sausage, egg, bean sprouts and chives.Tastes mildBe its first cook →MalaysianKaya toastToast spread with kaya — a jam of coconut milk, eggs, sugar and pandan — and slabs of cold butter, with soft-boiled eggs and coffee.Tastes sweet and very richBe its first cook →FilipinoPancit cantonThick egg noodles stir-fried with pork, chicken, prawns and vegetables in soy and stock, with calamansi to squeeze over.Be its first cook →CantoneseWonton noodle soupThin, springy egg noodles and prawn wontons in a clear broth, finished with a few chives.Be its first cook →CantoneseEgg tartA small tart of short or flaky pastry filled with a smooth, just-set egg custard, eaten warm.Tastes sweet and very richBe its first cook →CantoneseSiu maiOpen-topped dumplings of pork and prawn in a thin yellow wrapper, steamed, and often dotted on top with fish roe or a little carrot.Tastes savoury and richBe its first cook →CantoneseDouble-skin milkA smooth, lightly sweet milk pudding, set with egg white and steamed, with a skin that forms on top twice.Tastes sweetBe its first cook →CantonesePineapple bunA soft, sweet bread roll under a crackled, sugary crust — named for how the top looks, with no pineapple in it.Tastes sweet and richBe its first cook →TeochewFried carrot cakeSteamed white radish and rice-flour cake, cut into cubes and fried with egg, garlic and preserved radish — 'white', or 'black' with sweet soy.Be its first cook →TeochewKway chapWide, flat rice sheets in a dark soy broth, with a plate of braised pork, offal, tofu and eggs from the lou pot.Tastes richBe its first cook →HuaiyangYangzhou fried riceDay-old rice fried with egg, prawns, ham, peas and spring onion — each grain separate and coated.Be its first cook →ZhejiangLongjing shrimpSmall peeled river shrimp, quick-fried pale and tender, then tossed with the fresh leaves of Longjing green tea.Be its first cook →ZhejiangBeggar's chickenA whole stuffed chicken wrapped in lotus leaves, sealed in clay or dough, and baked for hours until it falls from the bone.Tastes very richBe its first cook →FujianOyster omeletteSmall oysters fried in a sweet potato starch batter with eggs — crisp in places, soft and gooey in others.Tastes richBe its first cook →FujianPopiahA soft, paper-thin wheat crêpe rolled round a filling of braised vegetables, egg, prawn and crushed peanuts.Be its first cook →FujianBak changA pyramid of soy-darkened sticky rice wrapped in bamboo leaves round braised pork belly, mushroom, chestnut and salted egg yolk.Tastes very richBe its first cook →AnhuiHuizhou one-potA deep iron pot layered with bamboo shoots, pork, fried tofu, egg dumplings and greens, simmered slowly and brought to the table whole.Tastes richBe its first cook →YunnanCrossing-the-bridge noodlesA bowl of scalding broth under a layer of fat, with raw sliced meats, quail's egg, vegetables and rice noodles added at the table, in that order.Be its first cook →SichuanFish-fragrant aubergineAubergine fried soft, then braised in a sweet, sour, hot sauce of pickled chilli, garlic, ginger and spring onion — with no fish at all.Tastes hotBe its first cook →SichuanWater-boiled beefTender slices of beef poached in a chilli-bean broth over a bed of greens, then heaped with dried chilli and Sichuan pepper and doused in smoking oil.Tastes hotBe its first cook →JapaneseDashimaki tamagoA rolled omelette made with dashi, cooked in thin layers in a square pan until it's juicy and just set.Be its first cook →JapaneseOyakodonChicken and onion simmered in sweet dashi and soy, bound with barely set egg and slid over a bowl of rice.Be its first cook →JapaneseTonkatsuA thick pork cutlet in flour, egg and coarse panko, deep-fried until crisp, sliced, and served with shredded cabbage and a thick, fruity sauce.Tastes very richBe its first cook →JapaneseDorayakiTwo small, honeyed pancakes sandwiched around sweet red bean paste.Be its first cook →JapaneseOkonomiyakiA thick savoury pancake of batter and shredded cabbage with pork belly, cooked on a griddle and finished with sweet-sour sauce, mayonnaise, aonori and bonito flakes.Tastes richBe its first cook →JapaneseGōyā chanpurūBitter melon stir-fried with firm tofu, pork and egg — Okinawa's everyday dish, bitter, savoury and soft at once.Tastes very bitter and richBe its first cook →KoreanBibimbapRice topped with seasoned vegetables, meat, an egg and gochujang, mixed together at the table.Be its first cook →KoreanKongnamul gukbapRice in a clear, hot soup of soybean sprouts and anchovy stock, with an egg — Jeonju's morning bowl, and its cure for the night before.Be its first cook →BengaliKolkata kathi rollA flaky paratha fried with a beaten egg on one side, then rolled around skewered kebab, raw onion, green chilli and lime — Kolkata's street food.Tastes mild and brightBe its first cook →GoanBebincaA tall cake of many thin layers — coconut milk, egg yolks, sugar and flour, with ghee between them — each baked under a grill before the next is poured.Tastes very sweet and very richBe its first cook →Sri LankanKottu rotiFlatbread chopped on a hot griddle with two metal blades, tossed with vegetables, egg, meat and curry gravy.Be its first cook →Sri LankanHoppersBowl-shaped pancakes of fermented rice flour and coconut milk, crisp and lacy at the edge and soft at the base, often with an egg cooked inside.Tastes richBe its first cook →Sri LankanLampraisRice cooked in stock, with a mixed-meat curry, frikkadels, prawn blachan, aubergine pickle and egg, wrapped in banana leaf and baked.Be its first cook →Sri LankanWatalappanA steamed custard of kithul jaggery, coconut milk and eggs, spiced with cardamom and nutmeg and topped with cashews.Tastes very sweet and richBe its first cook →PersianTahdigThe golden crust of rice fried at the bottom of the pot and turned out whole — the part everyone reaches for first.Tastes very rich and brightBe its first cook →PersianKuku sabziA thick, deep-green frittata that's mostly herbs, bound with just enough egg, often with barberries and walnuts.Tastes very rich and brightBe its first cook →PersianMirza ghasemiAubergines charred whole over a flame, mashed with garlic, tomato and egg — smoky, rich and eaten with bread.Be its first cook →TurkishMenemenEggs stirred soft into green peppers and tomatoes stewed in butter or olive oil, eaten from the pan.Tastes deeply savoury, bright and mildBe its first cook →TurkishPideBoat-shaped flatbread baked in a wood oven with cheese, minced meat or egg in the middle, brushed with butter as it comes out.Be its first cook →TurkishÇılbırPoached eggs on garlicky yoghurt, with butter foamed with red pepper poured over the top.Tastes sharp and richBe its first cook →MoroccanPastillaA round pie of paper-thin warqa pastry filled with spiced pigeon or chicken, eggs and sugared almonds, dusted with icing sugar and cinnamon.Tastes very rich and sweetishBe its first cook →MoroccanKalinteA baked custard of chickpea flour, water, oil and egg, cut in squares from the tray and eaten hot with cumin and salt.Be its first cook →EthiopianDoro watChicken stewed slowly in onions, berbere and niter kibbeh until dark and thick, with whole hard-boiled eggs.Tastes hotBe its first cook →Cape MalayBobotieSpiced minced meat with dried fruit and soaked bread, baked under a thin savoury egg custard, with bay leaves on top.Tastes rich and sweetishBe its first cook →BasquePiperradaPeppers, onion, tomato and garlic stewed slowly in olive oil until soft and sweet — eaten alone, with eggs, or beside meat and fish.Be its first cook →BasqueGâteau basqueA short, buttery almond pastry baked around a filling of pastry cream or black cherry jam, the top glazed and scored.Tastes sweet and very richBe its first cook →CatalanCrema catalanaA custard flavoured with lemon peel and cinnamon, set in a shallow dish, its sugar top burnt to a thin glassy crust.Tastes very sweetBe its first cook →ValencianTurrónA Christmas sweet of almonds and honey — hard and crunchy in the Alicante style, soft and ground to a paste in the Xixona style.Tastes very sweet and mostly fatBe its first cook →AndalusianSalmorejoTomatoes blended with bread, garlic and olive oil into a thick, cold cream, topped with chopped egg and jamón.Tastes deeply savoury, bright and richBe its first cook →AndalusianFlamenquínThin slices of pork loin rolled around jamón, breadcrumbed and fried into a long golden roll.Tastes very rich and saltyBe its first cook →GalicianTarta de SantiagoA flat, moist almond cake with little or no flour, dusted with icing sugar around a stencil of the cross of Saint James.Tastes very sweet and very richBe its first cook →Castilian and MadridTortilla de patatasA thick omelette of potatoes and, usually, onion, slowly poached in olive oil, then set with eggs and turned in the pan.Tastes richBe its first cook →Castilian and MadridSopa castellanaGarlic soup: stale bread and sliced garlic fried in olive oil with pimentón, simmered in broth, with an egg poached in each bowl.Be its first cook →Castilian and MadridPisto manchegoOnions, peppers, courgettes and tomatoes cooked down slowly in olive oil into a soft, sweet stew, often with a fried egg on top.Tastes savouryBe its first cook →AsturianPixín fritoMonkfish — pixín in Asturian — cut into chunks, marinated with garlic and lemon, then floured, dipped in egg and fried.Tastes richBe its first cook →LyonnaisQuenelles de brochetLight dumplings of pike and a flour-and-egg panade, poached and then baked until they puff, usually in a crayfish sauce Nantua.Tastes very richBe its first cook →LyonnaisSalade lyonnaiseBitter frisée tossed with hot bacon, croutons and a sharp mustard vinaigrette, topped with a soft poached egg.Tastes bitter, very rich and brightBe its first cook →LyonnaisBugnesStrips of enriched dough fried until puffed and crisp, dusted heavily with icing sugar, made for Carnival.Tastes sweet and richBe its first cook →AlsatianKougelhopfA tall, fluted ring of buttery yeasted dough with raisins soaked in kirsch, an almond set in each fold, dusted with icing sugar.Tastes sweet and richBe its first cook →AlsatianSpaetzleSoft little egg noodles made from a thick batter pushed through a board or press into boiling water, then tossed in butter.Be its first cook →AlsatianBredeleSmall Christmas biscuits baked by the tinful — butter shapes, anise, cinnamon stars, spiced and almond ones — through Advent.Tastes very sweet and very richBe its first cook →AlsatianFleischschnackaFresh pasta spread with minced cooked beef, onion and herbs, rolled up, sliced into spirals like snails, and browned before simmering in stock.Be its first cook →NormanSole normandeSole poached in wine or cider and fish stock, garnished with mussels, prawns and mushrooms, in a sauce of the reduced liquor with cream and egg yolks.Tastes richBe its first cook →NormanTarte normandeApples in a pastry case, covered in a custard of eggs, cream and sugar, often laced with Calvados, baked until just set.Tastes sweet, sharp and richBe its first cook →NormanTeurgouleRice baked for hours in milk with sugar and cinnamon, in a wide earthenware bowl, until creamy underneath and dark brown on top.Tastes sweetBe its first cook →NormanOmelette de la Mère PoulardEggs beaten long and hard, then cooked over a wood fire in a long-handled pan with plenty of butter, until tall and airy, like a soufflé.Tastes very richBe its first cook →BurgundianŒufs en meuretteEggs poached in red wine and served in its sauce, reduced with shallots and bacon, on fried bread.Tastes bitter and brightBe its first cook →BurgundianGougèresChoux pastry beaten with grated cheese and baked into light, hollow puffs, eaten warm with a glass of wine.Tastes very rich and deeply savouryBe its first cook →BretonGalette complèteA thin, lacy buckwheat pancake folded square around ham, grated cheese and an egg left runny in the middle.Tastes savouryBe its first cook →BretonCrêpes bretonnesThin wheat-flour pancakes, cooked on a billig and eaten with salted butter and sugar, jam or salted-butter caramel.Tastes sweetBe its first cook →BretonFar bretonA dense, custardy flan of eggs, milk and flour, baked firm, usually with prunes soaked in the batter.Tastes sweetBe its first cook →BretonPalets bretonsThick, crumbly biscuits made rich and slightly salty with plenty of salted butter and egg yolks.Tastes very sweet and mostly fatBe its first cook →ItalianCarbonaraPasta with crisp guanciale, bound off the heat in a sauce of egg yolk, pecorino and black pepper.Tastes very rich and savouryBe its first cook →ItalianTiramisùSponge fingers dipped in espresso and layered with a cream of mascarpone, egg and sugar, finished with bitter cocoa.Be its first cook →ItalianTortellini in brodoTiny rings of fresh egg pasta around a filling of pork, mortadella, prosciutto and parmesan, served in a clear meat broth.Tastes savouryBe its first cook →GreekMoussakaLayers of fried aubergine and minced lamb or beef in a cinnamon-scented tomato sauce, under a thick crust of béchamel, baked.Tastes richBe its first cook →GreekAvgolemonoChicken broth thickened with rice and a froth of egg and lemon, tempered in so it turns silky rather than scrambled.Tastes brightBe its first cook →GreekPastitsioLong tubes of pasta layered with a spiced meat sauce under thick béchamel, baked and cut in tall squares.Tastes richBe its first cook →PolishŻurekA sour soup built on fermented rye flour, with white sausage, smoked meat, garlic, marjoram and a halved hard-boiled egg.Tastes brightBe its first cook →PolishPlacki ziemniaczaneGrated raw potato and onion bound with egg and a little flour, fried in thin cakes until lacy and crisp.Tastes richBe its first cook →PolishPączkiRich, yeasted doughnuts filled with rose-petal jam or plum, glazed or sugared — the food of Fat Thursday.Tastes sweet and richBe its first cook →Nordic and Baltic ryeSmørrebrødA thin slice of buttered rye bread piled with one careful topping — herring, egg and prawns, liver pâté, roast beef — and eaten with a knife and fork.Be its first cook →Nordic and Baltic ryeKarjalanpiirakkaSmall open pies of thin, crimped rye crust filled with rice porridge, baked hot and eaten warm with egg butter.Be its first cook →Nordic and Baltic ryeBergensk fiskesuppeA pale, creamy fish soup of white fish and root vegetables, finished with a little vinegar and sugar, often with fish balls in it.Be its first cook →MexicanChilaquilesYesterday's tortillas, cut and fried crisp, then tossed in red or green salsa and topped with crema, cheese and onion.Be its first cook →PeruvianRocoto rellenoRocoto chillies, blanched to tame them, stuffed with spiced beef, peanuts and raisins, topped with cheese and baked.Tastes very hotBe its first cook →PeruvianJuaneRice seasoned with turmeric and cumin, packed round chicken, egg and olive in bijao leaves, tied and boiled.Be its first cook →BrazilianPão de queijoSmall round cheese breads made with cassava starch — crisp outside, chewy and hollow within.Tastes deeply savoury and very richBe its first cook →That's everything for that word. The index stops when it runs out.