Misplaced Pages

Revision as of 20:52, 13 February 2019

This article is actively undergoing a major edit for a little while. To help avoid edit conflicts, please do not edit this page while this message is displayed. This page was last edited at 20:52, 13 February 2019 (UTC) (5 years ago) – this estimate is cached, update. Please remove this template if this page hasn't been edited for a significant time. If you are the editor who added this template, please be sure to remove it or replace it with {{Under construction}} between editing sessions.

The neutrality of this article is disputed. Relevant discussion may be found on the talk page. Please do not remove this message until conditions to do so are met. (February 2019) (Learn how and when to remove this message)

This article's factual accuracy is disputed. Relevant discussion may be found on the talk page. Please help to ensure that disputed statements are reliably sourced. (February 2019) (Learn how and when to remove this message)

Pilaf

Kabuli palaw, a national dish of Afghanistan
Alternative names	Pela, Pilav, Pallao, Pilau, Pulao, Pulaav, Palaw, Palavu, Plov, Palov, Polov, Polo, Polu, Kurysh, Fulao, Fulab, Fulav
Course	Main
Region or state	West Asia, South Asia, Central Asia, Balkans, East Africa, Caribbean
Serving temperature	Hot
Main ingredients	Rice, spices, meat, vegetables, dried fruits
Cookbook: Pilaf   Media: Pilaf

Pilaf is term used for rice dishes where the desired consistency of the grain is separated, individal grains, without clumping. The dish is partly of Middle Eastern origin and partly of South Asian origin. Most pilaf dishes found in various word cuisines include different combinations of spices, meat, seafood, vegetables, or dried fruits.

Pilaf spread to varied world cuisines during the Abbasid Caliphate at a time when foods diffused widely throughout a vast territory reaching from Spain to Afganistan. The Spanish paella pilaf evolved from the South Asian dish of pulao

Pilaf and similar dishes are common to Balkan, Middle Eastern, Eastern Europe, South Caucasian, Central and South Asian, East African, Latin American, and Caribbean cuisines. It is a staple food and a popular dish in Afghanistan, Armenia, Azerbaijan, Bangladesh, Israel, Crete, India, Iran, Kazakhstan, Romania, Russia, Kurdistan, Kyrgyzstan, Nepal, Pakistan, Kenya, Tanzania, Zanzibar, Uganda, Tajikistan, Turkey, Turkmenistan, Xinjiang, and Uzbekistan.

Etymology

The English spelling is influenced by the Modern Greek piláfi, which comes from the Turkish pilav, which in turn comes from Persian polow, Template:Lang-hi, from Sanskrit pulāka (meaning "a ball of rice"), which in turn, is probably of Dravidian origin. A Spanish dish, paella, traditionally a communal meal made from rice and fish, shellfish, rabbit or chicken, cooked in a large pan, has similarities in recipe and methodology, but derives from a Valencian word, out of the Old French word paelle for "pan" (Latin: patella).

History

The ancient Hindu text Mahabharata from the Indian subcontinent mentions rice and meat cooked together, and the word "pulao" or "pallao" is used to refer to the dish in ancient Sanskrit works such as the Yājñavalkya Smṛti. Alexander the Great was reportedly so impressed with Bactrian and Sogdian pilavs that he brought the recipes back to Macedonia.

However, the first known recipe for pilaf is by the tenth-century Persian scholar Avicenna (Ibn Sīnā), who in his books on medical sciences dedicated a whole section to preparing various dishes, including several types of pilaf. In doing so, he described advantages and disadvantages of every item used for preparing the dish. Accordingly, Persians consider Ibn Sina to be the "father" of modern pilaf. 13th century Arab texts describe the consistency of pilaf that the grains should be plump and somewhat firm to resemble peppercorns with no mushyness, and each gain should be separate with no clumping.

Another primary source for pilaf dishes comes from the 17th century Iranian philosopher Molla Sadra.

Pilau became standard fare in the Middle East and Transcaucasia over the years with variations and innovations by the Persians, Arabs, Turks, and Armenians. It was introduced to Israel by Bukharan and Persian Jews.

During the period of the Soviet Union, the Central Asian versions of the dish spread throughout all Soviet republics, becoming a part of the common Soviet cuisine.

Controversial origins

Western scholars, such as Alan Davidson, attributing the origin of pilaf to West Asia, due to pilaf rice preparation and recipe given by the tenth-century Persian scholar Avicenna (Ibn Sīnā); he states that pilaf, despite being the word being of ancient Indian origin, is a West Asian method of cooking rice, in which every grain remains separate and that such technique was unknown in the Indian subcontinent before Muslim conquests in the Indian subcontinent. However, according to K. T. Achaya, elaborate textual references of rice being cooked in ancient India with separate elongated grains are made as early as 1st century CE.

Preparation

Some cooks prefer to use basmati because it is easier to prepare a pilaf where the grains stay "light, fluffy and separate with this type of rice. However, other types of long-grain rice are also used. The rice is rinsed thoroughly before use to remove the starch. Pilaf can be cooked in water or stock. Common additions include fried onions and fragrant spices like cardamom, bay leaves and cinnamon. On special occasions saffron may be used to give the rice a yellow color. Pilaf is often made by adding the rice to hot fat and stirring briefly before adding the cooking liquid. The fat used varies from recipe to recipe. Cooking methods vary with respect to details like pre-soaking the rice and steaming after boiling.

Local varieties

There are thousands of variations of pilaf made with rice or other grains like bulgur. In Central Asia there are plov, pilau on the Indian subcontinent, and variations from Turkmenistan and Turkey. Some include different combinations of meats, fruits or vegetables, while others are simple and served plain. In the present day , Central Asaian, Indian, Turkish cuisine, Iranian and Carribean cuisine are considered the five major schools of pilaf.

Afghanistan

In Afghan cuisine, Kabuli palaw or qabili palaw (Dari : قابلی پلو ) is made by cooking basmati with mutton, lamb, beef or chicken, and oil. Kabuli Palaw is cooked in large shallow and thick dishes. Fried sliced carrots and raisins are added. Chopped nuts like pistachios, walnuts, or almonds may be added as well. The meat is covered by the rice or buried in the middle of the dish. The Kabuli Palaw rice with carrots and raisins is very popular in Saudi Arabia, where it is known as roz Bukhari (Arabic: رز بخاري), meaning Bukharan rice.

Armenia

Armenians use a lot of bulgur (cracked wheat) in their pilaf dishes. Antranig Azhderian describes Armenian pilaf as "dish resembling porridge".

Azerbaijan

Azerbaijani cuisine includes more than 40 different plov recipes. One of the most reputed dishes is plov from saffron-covered rice, served with various herbs and greens, a combination distinctive from Uzbek plovs. Traditional Azerbaijani plov consists of three distinct components, served simultaneously but on separate platters: rice (warm, never hot), gara (fried meat, dried fruits, eggs, or fish prepared as an accompaniment to rice), and aromatic herbs. Rice is not mixed with the other components even when eating plov.

• Rice pilaf examples from Azerbaijan
• Azerbaijani plov with qazmaq (the same as Persian tahdig), served with choban salad.
• Azerbaijani shah-pilaf.

Brazil

A significantly modified version of the recipe, often seen as influenced by what is called arroz pilau there, is known in Brazil as arroz de frango desfiado or incorrectly risoto de frango (Portuguese: [aˈʁoʒ dʒi ˈfɾɐ̃gu dʒisfiˈadu], "shredded chicken rice", [ʁiˈzotu], "chicken risotto"). Rice lightly fried (and optionally seasoned), salted and cooked until soft (but neither soupy nor sticky) in either water or chicken stock is added to chicken stock, onions and sometimes cubed bell peppers (cooked in the stock), shredded chicken breast, green peas, tomato sauce, shoyu, and optionally vegetables (e.g. canned sweet corn, cooked carrot cubes, courgette cubes, broccolini flowers, chopped broccoli or broccolini stalks/leaves fried in garlic seasoning) and/or herbs (e.g. mint, like in canja) to form a distantly risotto-like dish – but it is generally fluffy (depending on the texture of the rice being added), as generally, once all ingredients are mixed, it is not left to cook longer than 5 minutes. In the case shredded chicken breast is not added, with the rice being instead served alongside chicken and sauce suprême, it is known as arroz suprême de frango (Portuguese: [ɐˈʁo s(ː)uˈpɾẽm(i) dʒi ˈfɾɐ̃gu], "chicken supreme rice").

Caribbean

In the Eastern Caribbean and other Caribbean territories there are variations of pelau which include a wide range of ingredients such as pigeon peas, green peas, string beans, corn, carrots, pumpkin, and meat such as beef or chicken, or cured pig tail. The seasoned meat is usually cooked in a stew, with the rice and other vegetables added afterwards. Coconut milk and spices are also key additions in some islands.

Trinidad is recognized for its pelau, a layered rice with meats and vegetables. It is a mix of traditional African cuisine and "New World" ingredients like ketchup. The process of browning the meat (usually chicken, but also stew beef or lamb) in sugar is an African technique.

In Tobago pelau is commonly made with crab.

Central Asia

Central Asian, e.g. Tajik and Uzbek plov (Template:Lang-tg, Template:Lang-uz) or osh differs from other preparations in that rice is not steamed, but instead simmered in a rich stew of meat and vegetables called zirvak, until all the liquid is absorbed into the rice. A limited degree of steaming is commonly achieved by covering the pot. It is usually cooked in a kazan (or deghi) over an open fire. The cooking tradition includes many regional and occasional variations. Commonly, it is prepared with lamb, browned in lamb fat or oil, and then stewed with fried onions, garlic and carrots. Chicken plov is rare but found in traditional recipes originating in Bukhara. Plov is usually spiced with whole black cumin, coriander, barberries, red pepper, marigold, and pepper. Heads of garlic and garbanzo beans are buried into the rice during cooking. Sweet variations with dried apricots, cranberries and raisins are prepared on special occasions.

Although often prepared at home for family and guests by the head of household or the housewife, plov is made on special occasions by the oshpaz (osh master chef), who cooks the national dish over an open flame, sometimes serving up to 1,000 people from a single cauldron on holidays or occasions such as weddings. Oshi nahor, or "morning plov", is served in the early morning (between 6 and 9 am) to large gatherings of guests, typically as part of an ongoing wedding celebration.

The Uzbek-style plov cooking recipes are spread nowadays throughout all post-Soviet countries and Xinjiang Uyghur Autonomous Region of China.

• Rice pilaf examples from Central Asia
• Uzbek plov being prepared in a kazan in a Tashkent home.
• Osh plov, a staple dish in Uzbek, Tajik, and Bukharan Jewish cuisine.
• Uyghur polu.
• Tajik oshpaz.

Greece

In the Greek cuisine, piláfi (πιλάφι) is the fluffy and soft, but neither soupy nor sticky, rice that has been boiled in a meat stock or bouillon broth. In Northern Greece, it is considered poor form to prepare piláfi on a stovetop; the pot is properly placed in the oven. Gamopílafo ("wedding pilaf") is the prized pilaf served traditionally at weddings and major celebrations in Crete: rice is boiled in lamb or goat broth, then finished with lemon juice. Gamopílafo though it bears the name is not a pilaf but rather a kind of risotto, with creamy and not fluffy texture.

India

The argument for an Indian origin of pilaf traces the word back to the Sanskrit pulaka, which means a "shriveled or blighted or empty or bad grain" in Sanskrit, however the verb it derives from meaning "to stand on end" and could be construed as a reference to a dish where the preparation of rice would result in the separate, non-sticky grains that are characteristic of pilaf. Mahabharata mentions rice and meat cooked together, and the word pulāka is used to refer to the dish in Sanskrit works such as the Yājñavalkya Smṛti.

Pulao is usually associated with Moghul cuisine. The dish consists of rice and a mixture of either lentils or vegetables, mainly including peas, potatoes, french beans, carrots or meat, mainly chicken, fish, lamb, pork or prawn. There are very elaborate pulaos with Persianized names like hazar pasand ("a thousand delights"). It is usually served on special occasions and weddings, though it is not uncommon to eat it for a regular lunch or dinner meal. It is considered very high in food energy and fat. A pulao is often complemented with either spiced yogurt or raita.

• Rice pilaf examples from India
• Kashmiri pulao with nuts and fruit
• Paneer pulao and raita
• Vegetarian pulao from Karnataka.
• Matar pulao with peas served with boondi raita and papadum
• Bengali pulao from West Bengal, India
• Saffron pulao served alongside eggs in gravy

Iran

Persian culinary terms referring to rice preparation are numerous and have found their way into the neighbouring languages: polo (rice cooked in broth while the grains remain separate, straining the half cooked rice before adding the broth and then "brewing"), chelo (white rice with separate grains), kateh (sticky rice) and tajine (slow cooked rice, vegetables, and meat cooked in a specially designed dish also called a tajine). There are also varieties of different rice dishes with vegetables and herbs which are very popular among Iranians.

There are four primary methods of cooking rice in Iran:

• Chelo: rice that is carefully prepared through soaking and parboiling, at which point the water is drained and the rice is steamed. This method results in an exceptionally fluffy rice with the grains separated and not sticky; it also results in a golden rice crust at the bottom of the pot called tahdig (literally "bottom of the pot").
• Polo: rice that is cooked exactly the same as chelo, with the exception that after draining the rice, other ingredients are layered with the rice, and they are then steamed together.
• Kateh: rice that is boiled until the water is absorbed. This is the traditional dish of Northern Iran.
• Damy: cooked almost the same as kateh, except that the heat is reduced just before boiling and a towel is placed between the lid and the pot to prevent steam from escaping. Damy literally means "simmered".

Pakistan

In Pakistan, Pulao (پلاؤ) is a popular dish cooked with Basmati rice and meat (chicken or mutton or beef). Pulao is a rice dish, cooked in seasoned broth with rice, meat and spices. A pulao is often complimented with raita. The rice is made in mutton or beef or chicken stock and an array of spices including: coriander seeds, cumin, cardamom, cloves and others. Mutton and beef have, with time, been replaced with chicken due to higher prices of mutton. The Sindhi pulao (Template:Lang-sd) in the province of Sindh, prepared with mutton or beef or chicken. It is prepared by Sindhi people of Pakistan in their marriage ceremonies, condolence meetings, and other occasions.

Palestine and Syria

Traditional Levantine cooking includes a variety of Pilaf known as "Maqlubeh", known across the countries of the Eastern Mediterranean. The rice pilaf which is traditionally cooked with meats, eggplants, tomatoes, potatoes, and cauliflower also has a fish variety known as "Sayyadiyeh", or the Fishermen's Dish.

Turkey

Turkish cuisine contains many different pilaf types and is the inspiration behind most of the variations in Armenia, Balkans, Greece, and Arab countries due to their past under Ottoman Empire rule. Some of these variations are pirinc (rice) pilaf, bulgur pilaf, and arpa şehriye (orzo) pilaf. Using mainly these three types, Turkish people make many dishes such as perdeli pilav, and etli pilav (rice cooked with cubed beef). Unlike Chinese rice, if Turkish rice is sticky, it is considered unsuccessful. To make the best rice according to Turkish people, one must rinse the rice, cook in butter, then add the water and let it sit until it soaks all the water. This results in a pilaf that is not sticky and every single rice grain falls off of the spoon separately.

See also

• List of rice dishes
• Fried rice
• Nasi lemak
• Nasi goreng

References

1. Davidson 2014, p. 624. sfn error: multiple targets (2×): CITEREFDavidson2014 (help)
2. ^ Roger 2000, p. 1144.
3. ^ (subcription required) pilau (n), Oxford English Dictionary, 3rd edition, online, 2006 {{citation}}: Check |url= value (help) Quote: " A dish, partly of Middle Eastern, partly and ultimately of South Asian origin, consisting of rice (or, in certain areas, wheat) cooked in stock with spices, usually mixed with meat and various other ingredients.
4. ^ Roger 2000, p. 1143, 1151.
5. Gil Marks. Encyclopedia of Jewish Food. Houghton Mifflin Harcourt, 2010. ISBN 9780544186316
6. Marshall Cavendish. World and Its Peoples. Marshall Cavendish, 2006, p. 662. ISBN 9780761475712
7. Navy Bean Stew And Rice Is Turkey's National Dish turkishfood.about.com
8. ^ Bruce Kraig, Colleen Taylor Sen. Street Food Around the World: An Encyclopedia of Food and Culture. ABC-CLIO, 2013, p. 384. ISBN 9781598849554
9. Russell Zanca. Life in a Muslim Uzbek Village: Cotton Farming After Communism CSCA. Cengage Learning, 2010, p. 92–96. ISBN 9780495092810
10. Harper, Douglas. "Pilaf". Online Etymology Dictionary. Retrieved 5 June 2012.
11. Oxford English Dictionary, 3rd edition, 2006 s.v. 'pilau'
12. ^ K. T. Achaya (1994). Indian food: a historical companion. Oxford University Press. p. 11.
13. ^ Priti Narain (14 October 2000). The Essential Delhi Cookbook. Penguin Books Limited. p. 116. ISBN 978-93-5118-114-9.
14. ^ Cite error: The named reference nabhan was invoked but never defined (see the help page).
15. ^ "How to cook perfect pilaf". The Guardian. 2012-09-26.
16. Algat, Ayla. Classical Turkish Cooking: Traditional Turkish Food for the America. HarperCollins.
17. ^ Davidson, Alan (2014), Jaine, Tom (ed.), The Oxford Companion to Food, Oxford University Press, pp. 624–625, ISBN 978-0-19-967733-7 Quote: "A Middle-Eastern method of cooking rice so that every grain remains separate"
18. Achaya, K.T. (1994). Indian Food Tradition A Historical Companion. Oxford University Press. pp. 45 Food was rich and varied in south India in the first few centuries ad. As observed above, there were at least five varieties of rice. 183 Rice was of course mostly eaten boiled, but sometimes fried aromatics were sprinkled on it. Dressing with tamarind gave puli-kari (puli-sadam), and further with sesame seeds and sugar yielded chitranna Rice could be cooked with a pulse (the present pongal), or cooked with ‘fatted meat’, or ‘well-cooked with ghee’. There is a poetic description of ‘rice which looked like jasmine buds, the grains elongated like fingers, and separate from one another’. ISBN 0195628454.
19. Achaya, K. T. Indian Food Tradition A Historical Companion. Oxford University Press. pp. 97 The third marriage feast comes from Naishadha Charita (dated to the 12th century AD), and is written by a poet who was clearly also a gourmet. There was boiled rice served hot, unbroken, fragrant and well-cooked, with each grain separate.. ISBN 0195644166.
20. ^ Perry, Charles (1992-04-28). "Rice Pilaf: Ingredients, Texture Varies". Sun Sentinel.
21. Davidson, Alan (2006). The Oxford Companion to Food. Oxford University Press. ISBN 978-0-19-280681-9. Retrieved 2018-07-16.
22. Azhderian, Antranig (1898). The Turk and the Land of Haig; Or, Turkey and Armenia: Descriptive, Historical, and Picturesque. Mershon Company. pp. 171–172.
23. Азербайджанская кухня Archived 2009-02-16 at the Wayback Machine, (Azerbaijani Cuisine, Ishyg Publ. House, Baku Template:Ru icon)
24. Interview with Jabar Mamedov Archived 2008-12-21 at the Wayback Machine, Head Chef at the "Shirvan Shah" Azerbaijani restaurant in Kiev, 31 January 2005.
25. ^ Ganeshram, Ramin. Sweet Hands: Island Cooking from Trinidad & Tobago. Hippocrene Books.
26. "Uzbek Cuisine Photos: Pilaf". Retrieved 2013-05-23.
27. How mutton pulao survived the chicken takeover in Pakistan
28. Reejhsinghani, Aroona (2004). Essential Sindhi Cookbook. Penguin Books India. p. 237. ISBN 9780143032014. Retrieved 22 August 2015.
29. Reejhsinghani, Aroona. The Sindhi Kitchen. Retrieved 22 August 2015.

Notes

1. Davidson: "A Middle-Eastern method of cooking rice so that every grain remains separate. ...However, there is no evidence that rice was cooked by this technique in India before the Muslim invasions, and Indians themselves associate pilaf-making with Muslim cities such as Hyderabad, Lucknow, and Delhi. .... The first descriptions of the pilaf technique appear in the 13th-century Arabic books Kitab al-Tabikh and Kitab al-Witsla ila al Habib, written in Baghdad and Syria, respectively. They show the technique in its entirety, including the cloth beneath the lid, and describe still-current flavourings such as meat, pulses, and fruit."
2. Roger: "As noted, Iranians have a unique method of preparing rice. This method is designed to leave the grains separate and tasty, making the rice fluffy and very flavorful. After soaking, parboiling, and draining, the rice is poured into a dish smeared with melted butter. The lid is then sealed tightly with a cloth and a paste of flour and water. The last stage is to steam it on low heat for about half an hour, after which the rice is removed and fluffed."
3. Roger: " (p. 1143) Under the Abbassids, for example (ninth to twelfth century), during the Golden Age of Islam, there was one single empire from Afghanistan to Spain and the North of Arabia. The size of the empire allowed many foods to spread throughout the Middle East. From India, rice went to Syria, Iraq, and Iran, and eventually, it became known and cultivated all the way to Spain. .... Many dishes of that period are still prepared today with ingredients available to the common people. Some of these are vinegar preserves, roasted meat, and cooked livers, which could be bought in the streets, eaten in the shops, or taken home. Such dishes considerably influenced medieval European and Indian cookery; for example, paella, which evolved from pulao, and pilaf and meat patties that started out as samosa or sambusak." Roger: "(p. 1151) Islam gave to Indian cookery its masterpiece dishes from the Middle East. These include pilau (from Iranian pollo and Turkish pilaf), samossa (Turkish sambussak), shir kurma (dates and milk), kebabs, sherbet, stuffed vegetables, oven bread, and confections (halvah). Such dishes became so well acclimated in India that vegetarian versions of them were elaborated."

Bibliography

• Achaya, K.T. (1994), Indian Food Tradition A Historical Companion, Oxford University Press India, p. 45, ISBN 0195628454
• American Institute for Cancer Research (2005), The New American Plate Cookbook: Recipes for a Healthy Weight and a Healthy Life, University of California Press, pp. 158–, ISBN 978-0-520-24234-0
• Collingham, Elizabeth M. (2007), Curry: A Tale of Cooks and Conquerors, Oxford University Press, pp. 25–26, ISBN 978-0-19-532001-5
• Davidson, Alan (2014), The Oxford Companion to Food, Oxford University Press, pp. 624–625, ISBN 978-0-19-967733-7
• Kraig, Bruce (2013), The Oxford Encyclopedia of Food and Drink in America, Oxford University Press USA, p. 140, ISBN 978-0-19-973496-2
• Marton, Renee (2014), Rice: A Global History, Reaktion Books, pp. 34–, ISBN 978-1-78023-412-0
• Nandy, Ashis (2004), "The Changing Popular Culture of Indian Food: Preliminary Notes", South Asia Research, 24 (1): 9–19, doi:10.1177/0262728004042760, ISSN 0262-7280
• Oxford English Dictionary (2006), pilau (n), Oxford English Dictionary, 3rd edition, online (subscription required)
• Rasanayagam, C. (1984) , Ancient Jaffna: Being a Research Into the History of Jaffna from Very Early Times to the Portug[u]ese Period, pp. 153–4, ISBN 978-81-206-0210-6
• Roger, Delphine (2000), "The Middle East and South Asia (in Chapter: History and Culture of Food and Drink in Asia)", in Kiple, Kenneth F.; Ornelas, Kriemhild Coneè (eds) (ed.), The Cambridge World History of Food, vol. Volume 2, Cambridge and New York: Cambridge University Press, pp. 1140–1150, ISBN 978-0-521-40215-6 {{citation}}: |editor= has generic name (help); |volume= has extra text (help)CS1 maint: multiple names: editors list (link)
• Sen, Colleen Taylor (2014), Feasts and Fasts: A History of Food in India, Reaktion Books, pp. 164–5, ISBN 978-1-78023-391-8
• Sengupta, Jayanta (2014), "India", in Freedman, Paul; Chaplin, Joyce E.; Albala, Ken (eds) (ed.), Food in Time and Place: The American Historical Association Companion to Food History, Univ of California Press, pp. 68–94, ISBN 978-0-520-27745-8 {{citation}}: |editor= has generic name (help)CS1 maint: multiple names: editors list (link)

External links

• The dictionary definition of pilaf at Wiktionary
• Pulao at the Wikibooks Cookbook subproject
• Rice Pilaf at the Wikibooks Cookbook subproject
• Kashmiri Pulao at the Wikibooks Cookbook subproject

Links to related articles

v t e Rice dishes List of rice dishes List of fried rice dishes North America Arroz poblano Arroz a la tumbada Arroz con gandules Arroz con pollo Charleston red rice Diri ak djon djon Dirty rice Gallo pinto Glorified rice Gumbo Hawaiian haystack Hoppin' John Jambalaya Loco moco Locrio Mexican rice Moros y Cristianos Red beans and rice Rice Krispies Treats Rice and gravy Rice cereal Shrimp creole Sushi bake South America Arroz à grega Arroz a la valenciana Arroz chaufa Arroz tapado Bandeja paisa Pabellón criollo Rice and beans Europe Arroz a la cubana Arancini Arròs negre Arròs a banda Kedgeree Nasischijf Paella Rijsttafel Risalamande Risotto Riz Casimir Supplì Three-in-One Africa Banga rice Concoction rice Jollof rice Koshary Ofada rice Thieboudienne West Asia Bukhari Kabsa Kateh Kushari Lâpa Mandi Mansaf Maqluba Mujaddara Orez Shu'it Pilaf Sabzi polo Saleeg Sütlaç Tahdig Tahri Zerde Central Asia Plov Osh South Asia Baji Biryani Bisi Bele Bath Bora saul Chaaler Payesh Chitranna Chirha Chungapura Pitha Coconut rice Curd rice Congee Dosa Daal Bhaat Diyabath Idiyappam Idli Jaa Jeera rice Jhalmuri Kabuli pulaw Khichdi Kori rotti Payesh/Payasam Murhi Kiribath Lamprais Kaha bath Nasi goreng Neer dosa Paniyaram Pakistani rice dishes Panta bhat Pulao Pittu Poha Pongal Pulihora Puliyogare Rice and curry Sevai Soft Khichuri Zafran Bhaat East Asia China Boluo fan Baked pork chop rice Claypot chicken rice Erkuai Fried rice Gaifan Guoba Hokkien fried rice Migan Mixian Minced pork rice Rice noodle roll Siu mei rice Sticky rice Yangzhou fried rice Zongzi Japan Agemochi Botamochi Chahan Chazuke Chūkadon Donburi Doria Gyūdon Hayashi rice Hitsumabushi Ichijū-sansai Ikameshi Japanese curry Kamameshi Kankoro Karukan Katemeshi Katsudon Keihan rice Kiritanpo Mochi Moffle Okayu Omurice Onigiri Oyakodon Rice burger Senbei Sushi Taco rice Takikomi gohan Tamago kake gohan Tekkadon Uirō Unadon Yakimochi Zosui Korea Bap Bibimbap Bokkeum-bap Garae-tteok Gimbap Gyeongdan Heotjesatbap Hobak-juk Hoe-deopbap Injeolmi Jatjuk Jeonbok-juk Kimchi bokkeumbap Kongbap Nurungji Ogok-bap Sundae Tarak-juk Tteok Yaksik Taiwan Bí-hún Bí-pang Bí-tâi-ba̍k Chiayi turkey rice Chicken wing rice roll Donfan Fried rice Glutinous rice Tangyuan Khong bah png Kuih Lo bah png Milkfish congee Misua Mochi Sticky rice Ti hoeh koe Tube rice pudding Wa Gui Zongzi Southeast Asia Brunei, Malaysia and Singapore Angku Apam Bakcang Banana leaf rice Bubur ayam Burasa Chwee kueh Claypot chicken rice Dodol Duck rice Economy rice Hainanese chicken rice Hainanese curry rice Kelupis Ketupat Lamban Lemang Pulut panggang Lontong Moci Nasi ambeng Nasi beriani Nasi campur Nasi dagang Nasi goreng Nasi goreng pattaya Nasi kandar Nasi kari Nasi katok Nasi kebuli Nasi kerabu Nasi lemak Nasi lemuni Nasi minyak Nasi paprik Nasi ulam Nagasari Onde-onde Penyiram Satti Sorru Tapai Wajik Indonesia Arem-arem Bakcang Bubur ayam Bugis Burasa Burgo Dodol Ketupat Klepon Ku Laklak Lemang Lemper Lepet Lontong Lontong balap Lontong cap go meh Lontong dekem Lontong sayur Lupis Madumongso Moci Nasi ambeng Nasi bakar Nasi beriani Nasi bogana Nasi campur Nasi goreng Nasi goreng jawa Nasi goreng pattaya Nasi gurih Nasi jamblang Nasi jinggo Nasi kapau Nasi kari Nasi kebuli Nasi kucing Nasi kuning Nasi lemak Nasi lengko Nasi liwet Nasi mandi Nasi megono Nasi minyak Nasi padang Nasi pecel Nasi tempong Nasi tim Nasi timbel Nasi tutug oncom Nasi uduk Nasi ulam Nagasari Onde-onde Pinyaram Pulot tartal Putu Putu mangkok Putu mayang Rijsttafel Serabi Tapai Tinutuan Tumpeng Wajik Philippines Aligue fried rice Ampaw Arroz a la cubana Arroz a la valenciana Arroz caldo Bagoong fried rice Balao-balao Baye baye Bibingka Biko Binakle Binalot Binignit Bringhe Buro (Tapay) Burong isda Champorado Dodol Espasol Ginataang mais Ginataang munggo Goto Java rice Junay Kalamay Kiampong Kiping Kuning Kutsinta Lugaw Mache Masi Moche Morisqueta tostada Moron Nasing biringyi Oko-oko Okoy Paelya Palitaw Pancit bihon Pancit choca Pancit Malabon Pancit palabok Panyalam Pastil Pichi-pichi Pilipit Pinipig Pusô Putli mandi Puto Puto bumbong Puto seco Salukara Sapin-sapin Sayongsong Shakoy Silog Sinangág (Garlic fried rice) Sinigapuna Suman Tinapayan Tupig Myanmar (Burma) Burmese fried rice Buttered rice Coconut rice Htamanè Hsi htamin No htamin Thingyan rice Thailand American fried rice Khao chae Khao kaeng Khao kha mu Khao mu daeng Khao lam Thai fried rice Vietnam Bánh bèo Bun cha Bún riêu Bún bò Huế Bún thịt nướng Cơm hến Cơm tấm Cơm nắm Cơm rượu Gỏi cuốn Pho Rice noodles Xôi Other Brown rice Coconut rice Congee Instant rice Parboiled rice Puffed rice cakes Puffed rice Rice pudding Rice vermicelli White rice Yellow rice Category WikiProject Food and drink v t e Armenian cuisine Հայկական խոհանոց Ingredients Vegetables and fruits Apple Apricot Bean Bell pepper Cabbage Carrot Chickpea Cornelian cherry Cucumber Eggplant Green bean Lentil Mushroom Okra Pomegranate Potatoes Pumpkin Spinach Tomato Herbs and spices Black pepper Cilantro Dill Garlic Nut Onion Paprika Parsley Tarragon Walnut Breads Bokon Choreg Gata Lavash Matnakash Soups Arganak Aveluk Blghourapour Brindzapour Dzavarapour Flol Karshm Katnapour Katnov Khash Kololik Krchik Mantapour Matsunaprtosh Pekhapour Putuk Sarnapour Spas Sunkapour Tarkhana T’ghit Vospapour Appetizers and salads Bastırma Chechil Chi kofte Dolma (Summer) Dolma (Winter) Eetch Matzoon Muhammara Sujuk Topik Main entrées Fasulya Ghapama Harisa Kchuch Lula kebab Tjvjik Grilled meats Kebab Khorovats Kofta Matagh Beverages Mineral water Arzni Bjni Dilijan Jermuk Non-alcoholic beverages Armenian coffee Tahn Tarkhun Beer List of breweries in Armenia Ani Ararat Erebuni Gyumri Kilikia Kotayk Distilled beverages Armenian brandy Ararat Noy Other Oghi Mulberry oghi Wines Armenian wine Pomegranate wine Grape varieties Areni Kakhet Meghrabujr Mschali Nerkarat Rkatsiteli Voskehat Desserts Alani Kadaif Anoushabour Pastegh T’tu lavash Shamali Paklava Instruments Tonir v t e Cypriot cuisine Breads Flaouna/Pilavuna Hellimli Ka'ak Kafkalies Pita Tahinopitta/Tahinli Tsoureki/Çörek Cheeses Anari/Nor Halloumi/Hellim Kefalotyri Dried meats Apohtin Kokkalou Lountza Loukaniko Pastourmas/Pastırma Tsamarella/Samarella Dishes Appetizers Dips Hummus Taramasalata Tarator (Tzatziki/Cacık) Tahini Skordalia Yogurt Salads Fattoush Melitzanosalata/Patlıcan salatası Other Falafel Fatayer Koupes Tyropita/Börek (Anaropita/Halloumopita / Nor böreği/Hellim böreği) Soups Avgolemono Lâpa Trahanas/Tarhana Mains Afelia Ambelopoulia/Pulya Bamies/Bamya Colocasia with lamb Couscous Dry meatballs Fried eggplant Fasolada/Kuru fasulye Gemista Gyros/Döner Keftedakia/Köfte Kléftiko Koupepia (Dolmades)/Dolma Macaronia tou Fournou/Fırın makarnası Moussaka Moukentra/Mucendra (mujaddara) Mulukhiyah Pilafi Pourgouri/Bulgur Sheftalia/Şeftali kebabı Souvla Şevketibostan yemeği Souvlaki/Şiş kebap Stuffed Marrow Tavvas (Tajine) Desserts Baklava Fig roll Glika tou koutaliou/Macun Gullurikya Halvas/Helva Kalon praman/Şamali Kattimeri Loukoumades/Lokma Loukoumi/Lokum (Turkish/Cyprus Delight) Mahallepi Pompa/Tulumba Shamishi Soutzoukos/Sucuk Drinks Ayrani/Ayran Commandaria Brandy sour Cypriot coffee/Turkish coffee Cyprus brandy Cypriot wine Frappé coffee Mint lemonade Triantafylon/Gül suyu (Rose syrup) Zivania Mezes/Meze Yahni v t e Greek cuisine History Ancient Greek cuisine Ancient Greece and wine Byzantine cuisine Ingredients Basil Caper Dill Eggplant Garlic Honey Mastic Olive oil Olives Oregano Raisin Saffron Semolina Tomato Thyme Walnuts Breads Daktyla Eliopsomo Eptazymo Kritsini Koulouri Lagana Paximadi Pita Stafidopsomo Tsoureki Zea Salads & Dips Dakos Greek salad Melitzanosalata Pasta elias Skordalia Taramosalata Tirokafteri Tzatziki Appetizers & Coldcuts Apáki Antzougies Bakaliaros Bouyiourdi Dolma Fava Gigandes plaki Kalamaria Kalitsounia Kolokythoanthoi Kolokythakia Kolokythopita Lakerda Loukaniko Loutza Noumboulo Octopus Pitaroudia Piktí Spanakopita Salami Saganaki Syglino Tyropita Strained yogurt Cheeses Anevato Anthotyros Feta Formaela Graviera Halloumi Kasseri Kefalotyri Kefalograviera Kalathaki Limnou Kopanisti Mykonou Ladotyri Mytilinis Manouri Mastelo Metsovone Metsovela Mizithra Sfela San Michali Talagani Xynotyro Xynomizithra Dishes Meat Bifteki Britzola Drunken chicken Giouvetsi Gyros Keftedakia Kokkinisto Kleftiko Kokoretsi Kontosouvli Kreatopita Kotopita Moussaka Paidakia Pansetta Pastitsio Pastitsada Papoutsaki Pizza Sheftalia Smyrna meatballs Snails Spetzofai Stifado Sofrito Souvla Souvlaki Tigania Yahni Pasta (Zimariká) Gogges Hilopites Flomaria Makarounes Kritharaki Striftaria Trahanas Fish Atherina Bakaliaros Bourdeto Brantada Garides Grivadi Glossa Gavroi Mussels Sardeles Savoro Tonos Xiphias Soups Avgolemono Bourou-bourou Fasolada Hortosoupa Lentil soup Kotosoupa Magiritsa Manestra Manitarosoupa Psarosoupa (Kakavia, Grivadi) Revithada Trahanas Omelettes Classic omeletta Sfougato Strapatsada Tsouchtí Froutalia Vegetable Anginares alla Polita Fasolakia Gemista Leaf vegetable Spanakorizo Tourlou Tsigareli Tsigaridia Tomatokeftedes Desserts Amygdalota Amygdalopita Baklava Bougatsa Copenhagen Diples Fanouropita Finikia Flaouna Galaktoboureko Galatopita Halva Karydopita Kourkoubinia Koulourakia Kourabiedes Lazarakia Loukoumades Loukoumi Melekouni Mandolato Melitini Melomakarona Melopita Moustokouloura Pastafrola Platseda Pasteli Spoon sweets Tiganites Tahinopita Trigona Vasilopita Wines Agiorgitiko Aidini Assyrtiko Athiri Kotsifali Lesbian Limnio Mavrodafni Mandilaria Malagousia Malvasia Moschofilero Moschato Retsina Robola Savatiano Vilana Visanto Xinomavro Drinks Kitron Kumquat Koriantolino Mastika Metaxa Ouzo Rakomelo Sideritis Souma Soumada Tentura Tsipouro Tsikoudia Zivania Frappé coffee Varieties Ionian islands Cretan Macedonian Epirotic Kykladitiki Rhoditiki See also Filo Greek chefs Food writers Kafenio Meze Ouzeri Taverna Greek restaurant Agriculture in Greece Notable products Avgotaracho Florina peppers Greek wine Fava Santorinis Kalamata olive Krokos Kozanis (Saffron) Menalou honey Rodi Ermionis Santorini tomato Sardeles Kallonis Tonos Alonnisou Zante currant Greece portal v t e Indian dishes North Mughlai Mughlai kabab Keema matar Mughlai paratha Murgh musallam Nihari Pasanda Rezala Rajasthani Bati Bikaneri bhujia Churma Dal badam chakki Dal bati Dal bati churma Kanda kachori Laal maans Mirchi bada Panchratna dal Punjabi Makki ki roti Pinni Sarson ka saag Tandoori chicken Kashmiri Noon chai Rogan josh Shab deg Uttar Pradeshi Peda Petha Other Aloo gobhi Aloo mutter Baingan bharta Barfi (kaju barfi/kaju katli) Bhatura Butter chicken Chana masala Chapati Chicken tikka Chole bhature Dal makhani Dum aloo Dopiaza Egg curry Haleem Jeera aloo Kachori Kadai chicken Kadhi Kahwah Keema Khichra Khichdi Kulcha Korma Kulfi Lassi Matar paneer Mutton curry Naan Palak paneer Pakora Paneer tikka Raita Rajma Rumali roti Sai bhaji Shahi paneer Shami kebab Paneer tikka masala South Hyderabadi Baghaar-e-baingan Chakna Double ka meetha Hyderabadi biryani Hyderabadi haleem Hyderabadi marag Lukhmi Mirchi ka salan Osmania biscuit Karnataka Benne dose Bisi bele bath Masala dosa Mysore pak Kerala Appam (pesaha appam) Aviyal Sadya Chicken Chettinad Bonda Idiyappam Puttu Thalassery biryani Parotta Pathiri Kozhukkatta Kerala beef fry Malabar matthi curry Other Aavakaaya Adhirasam Ariselu Bhaji Chicken 65 Chitranna Curd rice Dahi chutney Dopiaza Dosa Fish moolie Idli Injipuli Jigarthanda Kaalan Kakinada Kaja Kanji Koottu Kuzhambu Murukku Pachadi Palathalikalu Paniyaram Parotta Paruppusilli Pesarattu Payasam Pootharekulu Pongal Ponganalu Poriyal Pulihora Rasam Rice and curry Sakinalu Sambar Sevai Ulava charu Upma Uttapam Vada West Gujarati Dhokla Doodhpak Handvo Khakhra Undhiyu Maharashtrian Kombdi vade Misal Thalipeeth Vada pav Veg kolhapuri Other Akuri Basundi Bhakri Bhel puri Bombil fry Chinese bhel Chivda Chouriço Dahi vada Dhansak Kadboli Khatkhate Khandvi Khichdi Kuswar Misal pav Pav bhaji Patoleo Patra ni machhi Pohe Sabudana khichri Sanna Sarapatel Sev puri Shrikhand Solkadhi Vindaloo Xacuti East Bengali Aloo chap Beguni Chomchom Chhenabara Chingri malai curry Chorchori Daab chingri Doi Mishti doi Nabadwip-er lal doi Jalfrezi Jolbhora Indian Chinese cuisine Kati roll Kosha mangsho Kheer Khicuṛi Luchi Machher Jhol Malpua Manohara Mihidana Nikhunti Panta bhat Pantua Paturi Payesh Pitha Radhaballavi Rasgulla Ras malai Roshkodom Sandesh Sarbhaja Sarpuria Sitabhog Shorshe ilish Shukto Odia Chandrakanti Chaṛachaṛi Chhena gaja Chhena jalebi Chhena jhili Chhena kheeri Chhena poda Chingudi jhola Dahi baigana Dahi machha Dahibara aludam Enduri pitha Ghuguni Kakara pitha Kanika Khira sagara Khiri Maachha bihana Manda pitha Ou khatta Pakhala Pitha Arisa pitha Chakuli pitha Podo pitha Rasabali Rasgulla Santula Mathapuli Bihari Litti Ghugni Sattu Khaja Champaran meat Laddu Tilkut Anarsa Regional (Bhojpuri, Maithil, Magahi) Miscellaneous Biryani Chaat Chutney Dal Falooda Flattened rice Gulab jamun Halva Indian pickle Jalebi Keema matar Kheer Kofta Laddu Mango pudding Panipuri Papadam Paratha Puri Puri bhaji Roti Sheer khurma Sindhi biryani Samosa Shankarpali Soan papdi Zarda Indian diaspora Chicken tikka masala Fish head curry Nasi kandar Pasembur Phall Roti canai Category v t e Iranian cuisine Ingredients Vegetables Beans Bell pepper Cabbage Chickpea Cowpea Eggplant Lentil Pomegranate Split pea Spinach Tomato Tarkhineh Herbs and spices Advieh Barberry Black pepper Balgur Chestnut Cinnamon Cumin Garlic Golpar Hazelnut Nut Leek Mint Nut Onion Oregano Paprika Parsley Pistachio Red pepper Saffron Walnut Breads and nans Barbari Dushabi Ghandi Gisu khuske-shirin khuske-e-tanour Lavash Naan Sangak Shirmal Taftan Salads Mazeh (main article) Shirazi salad Salad Shoor Yogurt Cheeses Lighvan cheese Feta Beyaz Peynir Soups and āshes Abgoosht Aush (main article) Aush reshteh Ash-e-Anar (Pomegranate) Aush-e-doogh Aush-e-Shalqham Aush-e-Sholeh-Ghalam-Kar Bozbash Chorba (main article) Haleem Dizi Sirabi Dishes Kabab Chelow kabab Jujeh kabab Kabab chenjeh Kabab bakhtiari Kabab barg Kabab koobideh Kabab mahi Kabab torsh Shashlik Polo Albaloo polo Baghali polo Kalam polo Kateh Loobia polo Morasa polo Sabzi polo Shirin polo Isfahan Beryani Tahdig Tahchin Zereshk polo Khoresh Baghala ghatogh Khoresh bademjan Khoresh bādenjān lapeh Khoresh bāmieh Khoresh bāmieh lapeh Khoresh Beh Khoresh alou esfenaj Fesenjān Khoresh havij Khoresh kadu Khoresh qārch Ghalieh mahi Khoresh gheimeh Khoresh ghormeh sabzi Khoresh kangar Khoresh karafs Khoresh lubia-sabz Khoresh reevaas Other Kale pache Kashkak Nargesi Kofta Tabriz meatballs Ashpal Omelette Port sausage Reshteh Samosa Tarhana Tas kebab Yakhni Sauces Delal sauce Mahyawa Hors d'oeuvre Zeytoon Parvardeh Dolma Labne Kashk e bademjan Kuku Mast-o-Khiar Mirza Ghassemi Torshi Sweets and desserts Baklava (Azerbaijani pakhlava) Bamiyeh Bastani Berenji Cookie Faloodeh Gaz Gosh-e Fil Halva Sarshir Koloocheh Kolompeh Lavashak Murabba Noghl Nokhodchi Masghati Pashmak Poolaki Qottab Qurabiya Samanu Shekarbura Sholezard (Shole-zard) Sohān Sohan asali Sorbet Tabrizi Lovuez Zoolbia Yazdi cake Beverages Aragh sagi Mey Doogh Sharbat Turkish coffee Kefir Instruments Jezve Mangal Oklava Taveh/Sac Samovar Tanoor Related cuisines Iranian Caspian Southern Iranian Afghan Balochi Caucasian Armenian Azerbaijani Georgian Assyrian Iraqi Kurdish Levantine Middle Eastern Tajik Turkish / Ottoman Uzbek Iran portal Food portal v t e Pakistani cuisine by region Balochi Kaak Sajji Kashmiri Dum aloo Kahwah Kashmiri tea Rogan josh Shab deg Wazwan Muhajir Mughlai Biryani Kebab Korma Nargisi kofta Pasanda Rumali roti Shami kebab Sheer korma Miscellaneous Aloo tikki Baingan ka bartha Balushahi Bhalla Dahi chutney Golgappa Hyderabadi biryani Haleem Paya Masala chai Panipuri Nihari Paan Sheermal Pashtun Afghan bread Bolani Chapli kebab Gosh feel Kabuli pulaw Kadchgall Kadu bouranee Kahwah Mantu Peshwari naan Punjabi Lahori Chargha Lahori fried fish Gosht karahi Murgh cholay Kata-kat Miscellaneous Bhatoora Chana masala Chole bhature Makki di roti Panjiri Punjabi pulao Sarson da saag Sugarcane juice Tandoori chicken Tikka Saraiki Lassi Sohan halwa Sindhi Beh Hyderabadi pickle Shikrarpuri pickle Sai bhaji Sindhi biryani Sindhi pulao Sindhi karhi Rabri Common dishes Aloo gobi Aloo gosht Aloo paratha Bun kebab Chaat Chapati Chicken tikka Chutney Dal Falooda Flattened rice Gajar ka halwa Gulab jamun Halwa Halwa poori Kheer Kulfi Puri Pakistani pickle Pakistani rice dishes Jalebi Khagina Kheer Khichra Khichri Laddu Maghaz Naan Pakora Papadum Paratha Pulao Roti Saalan Samosa Chorba Tandoor bread Tea Zarda Pakistani diaspora Balti (food) Chicken tikka masala Pakistani Chinese Category Commons Cookbook Food portal Pakistan portal v t e Turkish cuisine Beverages Non-alcoholic beverages Mırra Pekmez Rize tea Salep Şalgam Şerbet Şıra Turkish coffee Turkish tea Fermented beverages Ayran Hardaliye Boza Kefir Yayık ayranı Beers Beer in Turkey (main article) Efes Bomonti Pera GaraGuzu Tekel (inactive) Distilled beverages Rakı Kanyak Wines Turkish wine (main article) Adakarası Boğazkere Çalkarası Kalecik Karası Öküzgözü Papazkarası Breads Bazlama Boyoz Çerkes simidi Gözleme Kandil simidi Katmer Lavaş Nokul Pide Pişi Poğaça Saj bread Simit Tandır bread Kete (food) Appetizers and salads Meze (main article) Acuka Bakla Ezmesi Cacık Çiğ köfte Çoban salad Deniz börülcesi salatası Dolma Humus Katık İçli köfte İmam bayıldı Kabak çiçeği dolması Kısır Kokoreç Lakerda Mercimek köftesi Midye dolma Pastırma Patlıcan salatası Pilaki Piyaz Sarma Sucuk Şakşuka Taramasalata Tarator Turkish cold bulgur soup Yoğurt Cheeses Beyaz peynir Braided cheese Circassian cheese Civil peyniri Çömlek cheese Dolaz cheese Hellim Kars gravyer cheese Kaşar cheese Kaşkaval cheese Künefe peyniri Lavaş cheese Lor cheese Mihaliç cheese Saganaki cheese Teleme peyniri Tomas peyniri Tulum cheese Van herbed cheese Soups Çorba (main article) Analı kızlı soup Balık çorbası Ezogelin İşkembe Kuzukulağı çorbası Mercimek Tarhana Toyga soup Yayla çorbası Erişte aşı Keledoş Kelle paça Chicken soup Dishes Arnavut ciğeri Ayva dolması Balık ekmek Börek Buğu kebabı Bulgur Bursa Cantik Pide Çorbalık kesme Şevketibostan yemeği Şırdan Çiğ börek Çılbır Colocasia with lamb Corn poppy with lamb Domates dolması Etli makarna Kabaklı peynirli börek Kavurma Erişte Kelle Paça Kömbe Kuru köfte Elma dolması Harput meatballs Ispanaklı Selanik Böreği İçli Pide İzmir köfte Kapuska Karnıyarık Keşkek Kuru fasulye Lâpa Lahmacun Lepsi Libje lebje basta Mallow with lamb Mantı Menemen Mirik meatball Musakka Papucaki Patlıcan dolması Patlıcan kızartması Patlıcan kebabı Perdeli pilav Pilav Piyaziye Puf Böreği Siron Su Böreği Soğan dolma Tas kebap Tatar böreği Türlü Uzun erişte Van köfte Yahni Grilled meats Kebab (main article) Adana kebab Akçaabat meatballs Alinazik kebab Beyti kebab Cağ kebab Döner kebab İnegöl meatballs İskender kebab Köfte Miskender Eggplant kebab Pideli köfte Şiş kebab Şiş köfte Şiş tavuk Tire meatballs Desserts Turkish desserts (main article) Acıbadem kurabiyesi Aşure Ayva tatlısı Balparmak tatlısı Baklava Bülbül yuvası Cevizli sucuk Cevizli kuru incir tatlısı Cevizli Irmik Tatlısı Cezerye Dilber dudağı Dibile Dondurma Ekmek kadayıfı Fig roll Fenike tatlısı Güllaç Helva Hanım göbeği Hoşaf Hoşmerim Ispanaklı kek İzmir Bomb Kurabiye Kabak tatlısı Kalburabastı Kavala Almond Cookies Kazandibi Kaysefe Kestane şekeri Keşkül Köylü pastası Kurabiye Künefe Lokma Lokum Macun Mesir macunu Muğla halkası Muhallebi Murabbalı mecidiye Nevzine tatlısı Orcik candy Pepeçura Pestil Pişi Pişmaniye Şambali Şekerpare Şıllık Supangle Sütlaç Revani Sütlü Nuriye Şöbiyet Tahin-pekmez Tahini roll Tavukgöğsü Trileçe Tulumba Un kurabiyesi Vezir parmağı Zerde Frequent ingredients Vegetables Bean Bell pepper Eggplant Leek Lentil Spinach Tomato Herbs & spices Almond Black pepper Chestnut Cinnamon Cumin Dried apricot Garlic Hazelnut Mint Nut Onion Oregano Paprika Parsley Pistachio Pul biber Red pepper Thyme Urfa pepper Walnut Unique instruments Cezve Çaydanlık Kazan Mangal Oklava Sac Semaver Tandır Related cuisines Arab Balkan Caucasian Central Asian Greek Iranian Kurdish Levantine Mediterranean Middle Eastern Mongolian Ottoman Tatar Food portal Turkey Portal v t e Street food Foods Acarajé Aloo chaat Aloo tikki Anticucho Apam balik Arancini Arepa Asinan Bagel Bakpau Bakso Balık ekmek Banana cue Bánh hỏi Bánh mì Bánh xèo Batagor Beef Pares Beguni Belgian waffle Beondegi Bhel puri Binaki Binatog Biryani Bourekas Bratwurst Brochette Bublik Bubur ayam Bun cha Bungeo-ppang Bunny chow Burrito Breakfast burrito Calzone Calamares Camote cue Cart noodle Chaat Chebureki Chiko Roll Chimichanga Chinese bhel Cockle (bivalve) Cōng yóu bǐng Covrigi Coxinha Crêpe Crescia Currywurst Dahi puri Dak-kkochi Dim sum Donkey burger Dosa Doubles Douhua Empanada Enchilada Esquites Falafel Farinata Fish ball Focaccia French fries French tacos Fried chicken (Korean, Taiwanese) Navajo frybread Galette-saucisse Ginanggang Gorengan Ghugni Gukhwappang Gyeranppang Gyro Haleem Hot dog Inihaw Isaw Idli Jambon Jhalmuri Jiaozi Kaassoufflé Kachori Kapsalon Kati roll Karantika Kebab Chapli kebab Doner kebab Kyinkyinga Shami kebab List of kebabs Kerak telor Ketoprak Khachapuri Khanom Tokyo Kikiam Knish Kwek Kwek Laksa Lángos Luchi Malatang Mami Maruya Masala puri Meat pie Mie ayam Murtabak Naan Nem chua rán Obwarzanek krakowski Pad thai Pajeon Pakora Paneer tikka Pani câ meusa Panini Panipuri Panzerotti Papri chaat Paratha Pasty Pav bhaji Pempek Pepito Peremech Pho Piadina Picarones Pilaf Pinasugbo Pirozhki Pizza al taglio / Pizza by the slice Pizzetta Plăcintă Pljeskavica Poha Poutine Pretzel Punugulu Puri Quail eggs Quesadilla Rat-on-a-stick Ražnjići Rogan josh Rojak Roti Roti bakar Roti john Roujiamo Rumali roti Rustico Sabich Samosa Sandwich Sardenara Satay Sausage roll Scaccia Seblak Sevpuri Sfenj Shao Kao Shashlik Shawarma Sicilian pizza Siomay Soto Souvlaki Stigghiola Stromboli Taco Korean taco Tahri Tahu gejrot Tahu sumedang Takoyaki Tamale Tandoori chicken Tangbao Taquito Tauge goreng Tornado potato Turon U' pastizz 'rtunnar Vada Vada pav Vastedda Vietnamese noodles Xôi Yakitori Zapiekanka By location Hong Kong India Chennai Mumbai Indonesia Mexico Philippines South Korea Taiwan Thailand Mobile catering Field kitchen Food booth Food cart Food truck Food truck rally Hot dog cart Hot dog stand Ice cream van Sausage wagon Taco stand Yatai Pojangmacha Würstelstand Lists List of street foods List of food trucks Food portal  Category: Street food

• Ancient dishes
• National dishes
• Rice dishes
• African cuisine
• Armenian cuisine
• Balkan cuisine
• Central Asian cuisine
• Indian cuisine
• Kyrgyz cuisine
• Latin American cuisine
• Middle Eastern cuisine
• Ottoman cuisine
• South Asian cuisine
• Soviet cuisine
• World cuisine
• Types of food
• Street food