A Dictionary of Food

junípero

marinades and as a pickling spice. The piney flavour also goes well with game and pork.

junípero Spain Juniper

juniper spice mix A mixture of ground spices suitable for flavouring dense textured fish, beef and lamb before barbecueing made from juniper berries, black peppercorns, allspice, cloves, dried bay leaves and salt

Juniperus communis Botanical name

Juniper

junket United Kingdom Sweetened and flavoured milk mixed at blood heat (37°C) with rennet to cause it to set. Once set it must not be disturbed or it will separate into curds and whey.

junk food Food with plenty of Calories, generally in the form of cheap sugar, fat, starch and recovered protein, highly seasoned and flavoured if savoury, but with few or no vitamins or trace elements, and if the major source of energy will lead to suboptimal health

Jurawurst Switzerland Smoked sausage from the Jura. See also saucisse d’Ajoie

jus France Juice, either from fruit, vegetables or from meat

jus, au France Served only with its own roast juices

jus de bissap West Africa Approximately half a litre of Jamaica flowers steeped in 2 litres of boiling water, allowed to cool for ten minutes, strained and 250 to 500 g sugar added and the drink chilled. Other flavourings may be added e.g., ginger, lemon juice, orange flower water, mint etc. The national drink of Senegal. Also called karkadé

jus de viande France Gravy

jus lié France Espagnole sauce made from veal or chicken bones without flour, thickened with arrowroot or corn flour, simmered briefly, seasoned and strained. Also called thickened gravy

jus (de) rôti France Roast gravy

Jussière, garnish France Onions, braised lettuce, potatoes and sometimes carrots

juusto Finland Cheese

juustoleipä Finland A hand made low-fat cows’ milk slicing cheese in the form of a loaf. Often sliced and toasted or dunked in coffee. Also called leipäjuusto

ju zi China Orange juzi China Tangerine

kaab el ghzal North Africa Croissant-like pastries filled with honey and almonds. Also called cornes de gazelle

kaagati Nepal Lemon

kaakro West Africa A snack food from Ghana made from mashed plantains and flour (5:1) flavoured with grated fresh ginger, onion, black pepper and paprika, all processed to a smooth paste with water, formed into small balls and deep-fried in oil. Served hot with lemon. Also called kaklo

kaali Finland Cabbage

kaalikääryle Finland Blanched cabbage leaves wrapped around a stuffing and baked kaalipiiras Finland A cabbage filled pie

served hot or cold kaankro Nepal Cucumber kaas Netherlands Cheese

kaassaus Netherlands Cheese sauce

kabab South Asia Kebab, usually on a wooden skewer or on iron if cooked in a tandoori oven kabab-e murgh Central Asia Chicken brushed with clarified butter is roasted and basted with a thick sauce made with tomatoes, onions and butter during the final 30 minutes. It is served on bread garnished with sliced hard-boiled eggs and chopped

coriander leaves. From Afghanistan. kabachok Russia Squash, marrow

kabak dolmasi Turkey A young marrow or large courgette filled with a mixture of onions, raisins, pine nuts, chopped parsley or dill and seasoning, baked in the oven and served cold

kabak tathsi Turkey A dessert made from cooked pumpkin flesh, soaked in sugar syrup and sprinkled with chopped walnuts kabanos (plural kabanosy) Poland A thin and hard smoked pork sausage made into links

about 30 cm long

kabaragh South Asia Lamb chops cooked in milk with ginger and fennel

kabaub Central Asia The traditional kebab from Afghanistan made from cubed lamb marinated overnight with yoghurt, garlic, salt and pepper, then grilled or barbecued

Kabeljau Germany Cod kabeljauw Netherlands Codfish

ka’b ghzahl North Africa Croissant-like pastries filled with honey and almonds. Also called cornes de gazelle

kabocha Japan A small winter squash similar to a small green pumpkin. Cooked like swede or marrow.

kabosu Japan A very acid citrus fruit, Citrus sphaerocarpa, grown in Japan for use as a garnish or flavouring. It has a very dark green rind which is thin and smooth and juicy flesh with several seeds.

kabu Japan Turnip

kabuli channa South Asia Yellow chick peas kabu no tsukemono Japan A salad pickle made from thinly sliced turnip mixed with a little crumbled kombu, sliced ginger, chopped dry red chillies, chopped lemon rind, julienned carrot and salt, all pressed under a weighted board for 12 hours or more, wrung out and dressed with equal

parts of soya sauce and mirin kacang djong Malaysia Bean sprouts kacang eeris Malaysia Pigeon pea kacang goode Indonesia Pigeon pea kacang ijo Malaysia Bean sprouts

kacang-kacang Indonesia, Malaysia

Barracuda

kacang kedele Indonesia Soya bean kacang merah Indonesia Black-eyed pea kacang mete Indonesia Cashew nut kacang monyet Indonesia Cashew nut kacang padi Malaysia Bean sprouts kacang panjang 1. Indonesia Black-eyed pea

2. Malaysia Long bean

kacang tanah Indonesia, Malaysia Peanut kachalo Central Asia Potato

kachauri

kachauri South Asia A type of pitta bread made into a pocket and stuffed with a spiced bean mixture

Kachkaval A hard, scalded ewes’ or ewes’ and cows’ milk cheese made from spun curd. See also Kashkaval

kachkeiss Luxembourg A matured and hardened curd cheese cooked with butter, sour cream, seasoning and sometimes yolk of egg, served on bread

kachoomar South Asia A side dish of sliced onions, tomatoes and sweet peppers dressed with lemon juice. often served before a meal as the menu choice is being made.

kachur South Asia Zedoary kacsa Hungary Duck

kadhai Nepal, South Asia A small wok used for one-dish cooking. See also karahi

kadin budu köfte Turkey Chopped raw beef mixed with boiled rice, chopped parsley and salt, shaped into oval cakes, steamed or boiled, cooled, dipped in beaten egg and fried

kadin göbegi Turkey Small fried biscuits soaked in syrup and eaten as a dessert (NOTE: Literally ‘lady’s navel’.)

kadju South Asia Cashew nut

kadu South Asia Winter squash

Kaempferia galanga Botanical name

Kempferia galangal

Kaempferia pandurata Botanical name

Kempferia galangal

kaeng Thailand Indicates liquid in a dish. See also gaeng

kærnemælk Denmark Buttermilk kærnemælkskoldskaal Denmark Cold

buttermilk soup

kærnemælksuppe Denmark A cold soup made from eggs, buttermilk, sugar, vanilla and lemon sprinkled with crushed cornflakes and chopped almonds

kaffe Denmark, Norway, Sweden Coffee kaffebröd Sweden Coffee cake

Kaffeekuchen Germany Coffee cake

Kaffir beer South Africa Beer produced from sprouted millet seed. See also pombé

kaffir corn A variety of millet, Sorghum vulgare var. caffrorum, from South Africa, used as millet or sorghum.

kaffir lime Makrut lime

kaga Japan A variety of Japanese cucumber kage Denmark Cake

Kaggost Sweden A medium soft and mild, yellow coloured cheese made from cows’ milk and sometimes flavoured with cumin kaha bath Sri Lanka Turmeric coloured

spiced rice used on festive occasions

kahve Turkey Turkish coffee kai Thailand Egg or chicken kaibashira Japan Scallops

kai kem Thailand Salted duck eggs

kail 1. See kale 2. Scotland Greens of any kind and the soups made with them, not necessarily the brassica kale, which is called lang kail

kailkenny Scotland A dish of mashed potatoes mixed with chopped cooked cabbage (1:1) and cream, similar to colcannon

kaimak Russia A type of clotted cream from Armenia made by simmering a mixture of double cream and milk (5:3) for 15 minutes whilst repeatedly incorporating air with a ladle. It is then cooled slowly for 4 hours and refrigerated for 24 hours all without agitation. The solidified cream from the top is cut in squares and lifted out with a slotted spoon. It will keep up to a week in a refrigerator.

kai pad bai krapow Thailand Diced chicken meat stir-fried with fresh basil leaves and bird’s eye chillies, moistened with a little fish sauce and served as a side dish

kaiseki ryori Japan A succession of small dishes served in a formal style, ingredients change with the seasons but do not included red meat

Kaiserfleisch 1. Germany Smoked sucking pig 2. Boiled bacon

Kaisergranat Germany Dublin bay prawn Kaiser Koch Germany Rice pudding with

almonds

Kaiserschmarren Austria A thick sweet batter containing sultanas or raisins, shallow-fried in long strips until crisp, drained and served in a heap dredged with sugar. Eaten as a dessert with stewed fruit. See also emperor’s omelette

kai wat East Africa A very spicy wat kajiki Japan Swordfish

kajmak Balkans Feta and cream cheeses beaten with butter until fluffy and served as an appetizer

kaju South Asia Cashew nut kaka Sweden Cake

kakadu plum Australia The fruit of a tall slender northern tree, Terminalia ferdinandiana, very similar in appearance and structure to a large green olive. It has a tart gooseberry-like flavour and is best cooked and sieved to get rid of the fibrous material.The pulp is used in jams, relishes and sauces. It can be stripped of its flesh in the same way as a mango, or it can be pickled whole in sweetened vinegar. It has a very high vitamin C content (3%). Also called wild plum

kakao Russia, Sweden Cocoa Kakao Germany Cocoa

kakavia Greece A fish soup similar to bouillabaisse. See also psarassoupa

kakda South Asia Cucumber kake Norway Cake

kakee Persimmon

kakejiru soup Japan Dashi, soya sauce and mirin (10:1:1) with a little salt and sliced spring onions simmered for about 10 minutes

kaki 1. Persimmon 2. Japan Oyster

kakiage Japan A tempura made in clumps from mixed small fish, shellfish and shrimps, also from vegetables such as carrot, burdock and onion cut small

kaki-nabe Japan Oysters simmered with vegetables in a miso and sake broth

kakitama-jiru Japan A soup made from dashi flavoured with a little salt and soya sauce, slightly thickened with corn flour. After cooking out, it is brought to a very gentle simmer and beaten egg mixed with a little dashi is dribbled in from a moving ladle and allowed to set. The soup is removed from the heat and finished with juice squeezed from freshly grated ginger root and garnished with lemon rind shapes. (NOTE: Literally ‘egg drop soup’.)

kakku Finland Cake

kaklo West Africa A snack food from Ghana made from mashed plantains and flour. See also kaakro

kakukfú Hungary Thyme

kaku-zukuri Japan A type of cut for large thick fillets of fish used in sashimi consisting of 1 cm dice

kål Denmark, Norway, Sweden Cabbage kala Finland Fish

kalács Hungary A well-raised white milkbread available as rolls or in slices

kala jeera South Asia 1. Black cumin, a variety of cumin found in Kashmir, Pakistan and Iran. Used in Moghul cooking. 2. Caraway seed

kalakakot Finland Fish cakes

kalakeitto Finland A fish, onion and potato soup with a milk and water base thickened with rye bread and corn flour and garnished with chopped fresh dill leaf

kalakukko Finland A hollowed-out rye loaf filled with small white fish (muikku), fat pork and seasoning, baked slowly until filling is cooked, then sliced and served hot

kalamansi Philippines The local lemon which is about the size of a small lime and has a bright green skin. Generally used as a lemon.

Kalbsrolle

The rind is crystallized for use as a garnish or snack.

kalamarakia tiganita Greece Young squid, cleaned, sliced and floured then browned in hot oil for 3 minutes. Served as an appetizer on cocktail sticks.

kalamarossoupa me domata Greece A thin stew or thick soup made from sliced squid, sweated onions and garlic, tomato concassée, sliced mushrooms, red wine and water (1:4), all simmered for 10 minutes only, seasoned and finished with chopped parsley

kala namak South Asia Salt

kalassås Sweden A festive sauce for fish used at parties, made with double cream with 10% of uncooked egg yolk mixed in and flavoured with wine vinegar, caster sugar, French mustard and freshly ground white pepper

Kalb Germany Veal

Kalberwurst Switzerland Veal sausage Kalbfleisch Germany Veal

Kalbsbeuschel Austria A ragout of calves’ lights and hearts, once a dish of the poor but now fashionable

Kalbsbraten Germany Roast veal Kalbsbratwurst Switzerland A white Bratwurst

made from a mixture of veal, bacon and milk, seasoned and flavoured with spices

Kalbsbries Germany Calves’ sweetbreads Kalbsbrust Germany Breast of veal Kalbsfüsse Germany Calves’ feet

Kalbshaxen Austria, Germany A speciality of the Austrian-Bavarian border region consisting of a well roasted or fried pork or veal leg joint which is crisp, brown and tender, served with boiled potatoes and salad

Kalbskopf Germany Calves’ head Kalbsleber Germany Calves’ liver

Kalbsleberwurst Germany A spreading sausage made from calves’ liver

Kalbslende Germany Fillet of veal Kalbsmilch Switzerland Calves’ sweetbreads

Kalbsnierenbraten Germany Boned loin of veal with some flank, stuffed with halved, skinned and cored calves’ kidneys, seasoned and sprinkled with dried thyme, rolled, tied and roasted on a mirepoix of vegetables at 175°C in the usual way

Kalbsrippchen Germany Veal chop

Kalbsrolle Germany Boned breast of veal covered with a stuffing containing minced beef and sausage with breadcrumbs soaked in milk, sweated chopped onion, parsley, nutmeg, lemon zest and seasoning bound with egg, rolled up, tied, browned in lard and braised in stock for about 2 hours. Served

Kalbsroulade

hot with the reduced cooking liquor thickened with beurre manié or cold with clarified and jellied cooking liquor.

Kalbsroulade Germany A type of meat loaf made with a pork and veal mixture containing diced pork fat and pistachio nuts

kald Norway Cold

Kaldaunen Germany Tripe

kåldolmar Sweden Blanched cabbage leaves wrapped around a filling of minced beef or pork, butter, rice cooked in milk until very soft and seasonings, lightly fried then baked in a covered dish with a sweetened stock. Served with the cooking liquor thickened with corn flour and soured cream, boiled potatoes and cranberry sauce.

kåldolmer Denmark Stuffed cabbage

kaldt kjøtt Norway Cold sliced meats, assiette anglaise

kale A member of the Brassica family, Brassica oleracea (Acephala Group), with a tall thick stem from which spring large curly leaves and, later, tender flower stalks. It will stand through the winter and both the leaves and the flowering stalks (in spring) can be eaten. It has a stronger flavour than cabbage and is known in northern Europe as ‘peasant’s cabbage’. When shredded and fried in oil it resembles fried seaweed. See also borecole. Also called curly kale, kail

kale brose Scotland A Scottish peasant dish of cows’ heel simmered and skimmed for 4 hours, finely shredded kale and toasted oatmeal added and boiled until cooked. A more up-market version uses beef broth with beef cheek.

kaleji South Asia Liver

kalfsgehakt Netherlands Minced veal kalfskotelet Netherlands Veal cutlet kalfslapje Netherlands Veal steak kalfsoester Netherlands Grenadin of veal kalfsvlees Netherlands Veal

kalfszwezerik Netherlands Calves’ sweetbreads

kali South Asia Loofah

kalia Poland Chicken broth flavoured with the juice of pickled cucumbers and garnished with diced chicken meat, celeriac, carrots and Hamburg parsley

kali mirch South Asia Black peppercorn kali mirich South Asia Black peppercorn kalkkuna Finland Turkey kalkkunapaisti Finland Roast turkey kalkoen Netherlands Turkey

kalkon Sweden Turkey

kalkun Denmark, Norway Turkey

kalkunragout Denmark Casserole of turkey in a sweet-and-sour sauce, served with mashed potatoes or chestnut purée

kall Sweden Cold

kallaloo Caribbean A soup made from dasheen leaves, okra, crabmeat, salt pork, etc. See also callaloo soup

kall citron-kyckling Sweden Cold lemon chicken made from boiled, skinned and deboned chicken meat covered with a sauce made from cream, egg yolk and sherry (12:1:1) stirred over heat until thick, and the whole topped with shredded lemon zest

kall tomatsoppa Sweden Tomatoes boiled in just sufficient water to cover them for 15 minutes, passed hot through a chinois onto grated or processed onion, seasoned and flavoured with sugar, lemon juice and Worcestershire sauce. Served cold as a soup.

Kalmar Germany Squid

kalocsai halászlé Hungary A fish soup based on red wine

kalonji South Asia Nigella

kalops Sweden Beef stewed in the oldfashioned way with onions, peppercorns, bay leaf and possibly allspice

kalt Germany Cold

kalte pikante Sosse Germany Spicy ketchup

Kalteschale Germany Cold fruit soup kalte Speisen Germany Cold dishes

kalua puaa United States A Hawaiian speciality of seasoned shredded roast pork, wrapped in taro leaves and briefly roasted or barbecued

kalvbräss-stuvning Sweden Creamed calves’ sweetbreads made from cleaned and blanched whole sweetbreads, sweated in butter with sliced onion and carrot and boiled 10 minutes with flavoured veal stock. The sweetbreads are then reserved, cooled, chopped and combined with a cream sauce. Also called stuvad kalvbräss

kalvebrisler Denmark Calves’ sweetbreads kalvekjøtt Norway Veal

kalvekød Denmark Veal kalvemedaljong Norway Roast veal kalvenyrestek Norway Loin of veal

kalvfilé pandora Sweden Seasoned escalopes of veal, fried in butter, arranged in an oven-proof dish and covered with strips of ham, sweet green pepper and sliced mushroom. This covered with the pan juices which have been deglazed with cream, topped with slices of Gruyère cheese and browned under the grill.

kalvfilet Oscar Sweden Flattened medallions of veal passed through seasoned flour,

browned in butter, napped with choron sauce or béarnaise sauce and garnished with lobster and asparagus tips (NOTE: Named after King Oscar II of Sweden.)

kalvkött Sweden Veal

kalvkyckling Sweden Paupiettes of veal, veal birds, veal olives

kalv med fänkål Sweden Lightly browned veal escalopes simmered in white wine or stock in a closed dish over a bed of chopped bulb fennel for about 20 minutes and served with the reduced cooking liquor thickened with a liaison of egg and cream

kalvrulad med bacon Sweden Escalopes of veal covered with bacon, rolled and tied, dusted with flour and browned with chopped bacon, onions and shallots, covered with stock and a bouquet garni, seasoned and then braised with a cover for 1 to 1.5 hours, untied and served with the strained braising liquor

kalvsteck i öl Sweden Leg or shoulder veal browned with carrots and onions in butter then simmered in brown ale with bay, cloves and seasoning until tender

kalvstek på grönsaksbädd Sweden Veal shoulder rubbed with seasoning and powdered rosemary, roasted on a mirepoix of onions, carrots, leeks and celeriac and basted with stock from time to time. When cooked (1 to 2 hours) the veal is sliced, laid over the vegetables and served from the dish.

kama Japan A heavy metal pan used for cooking rice by the absorption method

kamaboko Japan Cooked fish cakes made with ground up white fish flesh bound with starch, egg white, mirin and sugar. Either steamed or dusted with corn flour and shallow-fried. They have a slightly rubbery texture and are either sliced and added to soups, noodles, etc. or served as a hors d’oeuvres with a sauce. The surface is often coloured to give an attractive appearance when sliced. See also chikuwa, hanpen, itakamaboko, natto. Also called Japanese fish balls, Japanese fish sausage

kamano lomi United States An appetizer from Hawaii made with chopped smoked or desalted salted salmon, chopped onions and salt to taste

kamasu Japan Saury pike kambing Indonesia Goat

kamias Philippines Belimbing (1), the fruit kami-jio Japan A method of lightly salting

food especially raw fish by wrapping the food in paper and allowing it to stand for an hour immersed in salt

kamin Thailand Turmeric

kanpyo

kaminari-jiru Japan A soup containing bean curd and vegetables

kammar Sweden Cinnamon-flavoured butter cream placed over the central 10 by 32 cm strip of a rolled 32 cm square of Danish pastry, the sides folded over to give a 10 by 32 cm rectangle, cut in 4 cm pieces, each piece having 4 cuts to the centre along the long side, brushed with water, rolled in coarse sugar and almond nibs, bent to open out the cuts, proved 30 minutes and baked at 230°C for 8 minutes (NOTE: Literally ‘combs’.)

Kammuschel Germany Scallop, the shellfish kampyo Japan Thin dried strips of the flesh of bottle gourd. When softened by blanching in weak brine they are used as edible strings for tying and wrapping food or as a filling for sushi. Also called kanpyo, dried gourd strips

kamrakh South Asia Carambola, the fruit kana Finland Hen

kana gushi Japan Short metal skewers for grilling whole or sliced fish and other foods

kananpoika Finland Chicken

kanari fruit The small sour fruit of a Chinese tree, Canarium album. The kernels from the stone are known as Chinese olive seeds. kande East Africa A Tanzanian staple food of beans and maize, possibly with additional

flavouring of vegetables and meat kandierte Früchte Germany Candied fruit kaneel Netherlands Cinnamon

kanel Sweden Cinnamon

kanewala choona South Asia Lime (calcium hydroxide)

kangaroo tail Australia The tail of a kangaroo cooked as oxtail

kangaroo tail soup Australia As oxtail soup, with kangaroo tail substituted for oxtail

kangkong Philippines Swamp cabbage

kani Japan Crab, used both generally and in sushi

kaniini Finland Rabbit

kanin Denmark, Norway, Sweden Rabbit

Kaninchen Germany Rabbit

kanin i flødepeberrod Denmark Jugged rabbit served with a horseradish and cream dressing, mushrooms and onions

kanjadaa West Africa A soup/stew from the Gambia. See also superkanja

kan lan China Kanari fruit kanom Thailand Cake, dessert kanom bang Thailand Bread kanoon Thailand Jackfruit kan phoo Thailand Cloves

kanpyo Japan Thin dried strips of the flesh of bottle gourd. See also kampyo

kanten

kanten Japan Agar-agar

Kanter Netherlands Kanterkaas

Kanterkaas Netherlands A cheese like

Nagelkaas, but without the cumin and cloves. Also called Kanter, Friese Kanterkaas kantola A small bitter gourd, Momordica muricata, used in the cooking of India and East Asia. It is similar to a courgette with a thick green knobbly skin. The young seeds are edible but harden with age like a marrow. It should be blanched and degorged before cooking and hard seeds removed. Also

called balsam apple, ucche

Kantwurst Austria A rectangular-shaped Rohwurst made with lean pork and pork fat (2:1)

kanyah West Africa A sweet snack from Sierra Leone made from 2 parts of shelled and skinned peanuts, 2 parts of parched rice both crushed to small pieces but not too fine, mixed with 1 part sugar then all processed to a powder and formed into balls, pyramids or cubes

kao 1. China Roast 2. Thailand Rice kao liang China Millet

kaolin See E559

kao mao Thailand Young unhusked rice, flattened and roasted. Used as a coating for fried food.

kao mian bao China Toast kaong Philippines Palm nut

kao pan Thailand A variety of Thai pummelo with a sweetish flavour and with less acid than a grapefruit

kao yang rou China Lamb

kapama Bulgaria A ragoût of floured pieces of boneless lamb, sautéed in oil with sliced onions and then simmered with paprika, seasoning and a little water until nearly cooked, mixed with plenty of chopped spring onions, simmered until all cooked, covered with blanched spinach leaves and served

Kapaun Germany Capon

Kapern Germany Capers kaperssaus Netherlands Caper sauce

kapi Thailand A moist shrimp paste which becomes very pungent and dark brown as it matures. See also blachan

kapor Malaysia Lime (calcium hydroxide) kapormártás Hungary Dill sauce káposzta Hungary Cabbage

kappamaki Japan A maki-sushi made in the normal way with a centre filling of batons of cucumber and bainiku

kappan Hungary Capon kapulaga Indonesia Cardamom

kapuśniak Poland A soup of sauerkraut cooked in water with marrow bones, pork

and bacon pieces, pork sausage, carrots, celeriac, Hamburg parsley and onions, then strained, the liquid thickened with a roux and served with a garnish of diced pork, bacon and sausage

kapusta Russia Cabbage

kapustnyi rulet Russia Cabbage rolls stuffed with a mixture of sweated chopped onions, seasoned minced pork and veal, boiled barley, chopped gherkins and sweet peppers and meat stock, placed in a baking dish with a thickened tomato sauce mixed with sour cream, covered with a yeast-raised rye dough, proved and baked at 180°C until brown

Kapuzinerkresse Germany Nasturtium kara-age Japan Dusted with flour and deep-

fried

karabu nati Sri Lanka Cloves

karahi South Asia A small wok used in Northern Pakistan for one-dish cooking. Used to serve food in Balti restaurants. Also called kadhai, kurhai

Karamel Germany Caramel karamelrand Denmark Caramel custard karapincha Sri Lanka Curry leaf

karashi South Asia English-style mustard condiment without adulterants

karashina Japan A mild version of mustard greens

karasumi Japan The salted roe of mullet similar to caviar

karaw West Africa A type of couscous made from millet. Also called araw

karaya gum See E416

karbonader 1. Denmark Fried pork and veal rissoles 2. Netherlands A spiced rolled meat ready for roasting

Kardamome Germany Cardamom kardemommerkoekje Netherlands

Cardamom-flavoured biscuits

kardi South Asia A spicy yoghurt-based sauce

Kardone Germany Cardoon karee Thailand Curry

karei Japan Flounder or sole

kare kare Philippines A meat and vegetable stew thickened with ground peanuts and coloured red with burong-mustasa. The meat is usually oxtail, shin beef or tripe. Served with fried bagoong. Also called kari kari

karela South Asia Bitter gourd

Karelian hotpot See karjalanpaisti

Karelian open pasties Finland Rye dough formed into an oval boat shape, filled with a cooked savoury rice mixture, baked in the oven and served warm with a topping of chopped hard-boiled eggs and butter

karella South Asia Bitter gourd Karfiol Austria Cauliflower karhu Finland Bear

karhunkinkku Finland Smoked leg of bear karhunliha Finland Bear meat

kari Sri Lanka Curry. See also red curry, white curry

karicollen Belgium Tiny steamed snails served as street food

karides güveç Turkey Prawns cooked in a tomato sauce and gratinated with cheese kari kari Philippines A meat and vegetable stew thickened with ground peanuts. See

also kare kare

kari patty South Asia Curry leaves

kari phulia South Asia Sweet nim leaves karjalanpaisti Finland A casserole of cubed

lamb, pork or beef with onions and carrots, seasoned and flavoured with bay, cooked very slowly in the oven and served with boiled potatoes and mashed swede. Also called

Karelian hotpot

karkadé West Africa A chilled drink. See also jus de bissap

karljohanssvamp Sweden The boletus fungus

karlovska lukanka Bulgaria A large sausage made with pork, beef and bacon (4:2:1), chopped and mixed with sugar, seasoning, caraway seeds and oregano, filled into wide casings, tied in 25 cm links, pricked, airdried, wrapped and stored in wood ash for up to a year

Karlssons frestelse Sweden As Jansson’s temptation, but using buckling instead of anchovies or matjes herring

karnemelk Netherlands Buttermilk

karni yarik Turkey Aubergine flesh removed via a single incision, chopped and fried in butter with onions and minced lamb or mutton, placed back in the skin, buttered and baked in the oven until browned

kärnmjölk Sweden Buttermilk

Karotten Germany Carrots karp Russia Carp karpalo Finland Cranberry

karpalo kiisseli Finland A cranberry pudding made from the juice thickened with fécule or similar

karper Netherlands Carp

Karpfen Germany Carp karry Denmark Curry

Kartano Finland A cows’ milk cheese similar to Gouda

kartofel Russia Potato

kartofelnye pirozhki z barabinoy Central Asia Lamb patties from Kazakhstan made

karvaviza

with grated potatoes, squeezed dry in a towel, mixed with grated onion and minced lamb, seasoned and flavoured with chopped parsley, coriander and ground cumin and brought together with flour and egg, made into round patties and fried in clarified butter

kartofelnye vareniki Russia Potato dumplings made from mashed potatoes, flour and lard (11:3:1); bound with egg yolk and kneaded to a silky dough; stuffed with sweetened chopped prunes and walnuts; poached until they float; drained and rolled in toasted breadcrumbs mixed with cinnamon and sugar. Served immediately with sour cream.

kartofelnyi salat Russia Potato salad, potatoes usually sliced with radishes, spring onions, gherkins and dill and dressed with Russian dressing

Kartoffel (plural Kartoffeln) Germany Potato

Kartoffelbrei Germany Puréed potatoes

Kartoffelklösse Germany Potato dumplings made with riced cooked potatoes, semolina and flour (8:1:1), seasoned, flavoured with nutmeg and brought together with beaten egg until the dough holds its shape in a spoon. Made into balls about 5 to 7 cm in diameter and poached in simmering water until they float and a further minute after they float. Served with butter and fried or toasted breadcrumbs. Usually stuffed with e.g. croûtons, meat or plum jam.

kartoffelmos Denmark Mashed potato used as a stuffing, potato puffs

Kartoffelpuffer Germany Large potato pancakes made from grated raw potato fried in a flour and egg batter served very hot with cold apple purée as accompaniment

Kartoffelsalat Germany Potato salad Kartoffelspatzen Germany Cold boiled

potatoes on the raw side, grated and mixed with hot milk, butter, breadcrumbs and seasoning and bound with egg, made into small dumplings and poached in water. Drained and served with melted butter.

Kartoffelsuppe Germany Potato soup made with diced potatoes, stock or water and cream (5:3:1) cooked in the stock or seasoned water, rubbed through a sieve (not liquidized), and mixed with cream, some milk and grated onion, and simmered 5 minutes

kartoffler Denmark Potato

kartofi sus sirene Bulgaria Sliced potatoes and cheese baked in milk

karupillam Malaysia Curry leaf

karvaviza Bulgaria A black pudding including pork from the neck and belly minced with lungs, heart and kidneys, mixed with pigs’

karvaviza drug vid

blood, seasoned, flavoured with allspice, caraway and oregano, packed in casings, linked, dried and smoked

karvaviza drug vid Bulgaria A karvaviza which is boiled rather than air-dried

karvaviza po banski Bulgaria As karvaviza but including pigs’ spleen (melt)

kasar peyniri Turkey A hard, cooked-curd ewes’ milk cheese with a strong, pungentflavoured and dense paste, dry-salted for 15 days and ripened for 3 months

kascher France Kosher

Käse Germany Cheese

Käsefladen Germany Cheese omelette Käsekuchen Germany A flat cheesecake

Käserösti 1. Germany See potatiskaka med ost 2. Switzerland Sliced crustless white bread soaked in milk in a baking dish, topped with Swiss cheese and baked until brown. Served with a sprinkling of chopped fried onions.

Käsestangen Germany Cheese straws Käseteller Germany Cheese plate Käsetorte Germany Cheesecake

Käsewurst Austria A sausage made from a pork sausage mix containing an additional 15 to 35% diced Gruyère, Emmental or similar cheese

kasha Russia 1. Whole buckwheat groats 2. The dish made by dry-frying the buckwheat groats until they pop, then adding 1.5 to 2 times their weight in water and cooking in the oven (180°C) or in a steamer for about 45 minutes until soft

kashata East Africa A kind of peanut brittle snack made from dry-roasted peanuts mixed with caramelized sugar, grated coconut and flavoured with cinnamon or ground cardamom

kashia keihi Japan Cassia

Kashkaval A hard, scalded ewes’ or ewes’ and cows’ milk cheese made from spun curd in the Balkans with an aromatic salty flavour and which has been ripened for 2 to 3 months. Similar to Cacio Cavallo. Also called kaskaval, kachkaval

Kashmiri chilli South Asia A large deep red chilli from Kashmir used throughout India for its colour and flavour rather than for its hotness. Treat as sweet red pepper.

Kashmiri mirich South Asia Kashmiri chilli

Kashmir masala A mild Indian spice mix containing black cumin seeds, green cardamoms, black peppercorns, cloves, cinnamon, mace and nutmeg

kashrut See kashruth

kashruth Orthodox Jewish dietary laws and a description of the state of a food being kosher. Also called kashrut

kashubha Philippines Saffron kas kas Malaysia Poppy seeds

Kaskaval See Kashkaval

Kasseler Leberwurst Germany A dark coloured sausage made from pigs’ liver and diced lean pork

Kasseler Rippchen Germany Smoked loin and spare rib of pork usually roasted and served with potatoes and braised red cabbage or sauerkraut

Kasseri Greece A hard, scalded-curd, mild and white ewes’ milk cheese similar to Provolone. Often panéed and deep-fried as a hors d’oeuvres but also used for dessert or as a melting cheese on Greek pizza.

Kassie Germany Cassia

Kassler Germany A lightly salted loin of pork, mildly smoked with the smoke from juniper berries. Eaten raw, fried or roasted. Served cold in thin slices as a hors d’oeuvre or hot with creamed potatoes or noodles and pease pudding.

Kastanie Germany Chestnut

Kastanienreis Austria A dessert made from puréed chestnuts and whipped cream

kastanier Denmark Chestnut

kastaniesovs Denmark A chestnut sauce flavoured with Madeira

kastanja Finland Chestnuts kastanje Netherlands Chestnut

kastanjepuré Sweden Chestnut purée kastanjer Sweden Chestnuts

kastha besan South Asia A special frying batter made from besan and yoghurt (8:3) mixed and blended with ground cardamom and coriander seeds and cloves, saffron, chilli powder, black pepper and minced chives and allowed to stand for an hour

Kastlerribchen Belgium Smoked pork loin cooked in white wine with sauerkraut and juniper berries

kasutado Japan Custard

kaszanka Poland A popular soft sausage or black pudding made with a well-spiced mixture of pork, pigs’ liver, lungs and blood, extended with boiled buckwheat, packed in casings and knotted

kaszinótojás Hungary Egg mayonnaise katai South Asia Whitebait

katakuri-ko Japan A starch thickener. Once obtained from the roots of the dog tooth violet, Erythronium dencanis, but now usually fécule which is much cheaper.

katalou Turkey A type of vegetable stew made with coarsely chopped French beans,

aubergines, sweet green peppers, tomatoes and okra simmered in oil with garlic and chopped parsley

katch South Asia Lamb

katchumbari East Africa A relish from Kenya made from chopped and/or shredded vegetables from one or more of tomatoes, onion, garlic, sweet pepper, cucumber and cabbage flavoured with chilli pepper or coriander, seasoned and dressed with lemon juice

kateh Middle East Plain boiled rice dried off in the oven to form a crust on the surface of the rice

Katenrauchwurst Germany A country-style, very large (45 cm by 10 cm) Rohwurst made from coarsely chopped pork containing chunks of smoked pork slowly smoked over aromatic woods such as juniper, pine, heather or beech until very dark and strongly flavoured. Often served with beer and black bread.

Katenschinken Germany A smoked ham baked in a rye flour dough

Katenspeck Germany A speciality pork product made from cured, smoked and cooked belly pork. It has a dark brown rind and may be eaten cold or used to flavour stews and soups.

Katerfisch Germany Fillets of sole marinated for 10 minutes with salt and lemon juice, laid in a buttered baking dish, covered with a layer of tomato purée mixed with vinegar and horseradish, scattered with sweated onion rings, dotted with butter and baked at 190°C until firm. Served from the dish.

kathal South Asia Jackfruit

kathal ke beej South Asia Jackfruit katiem Thailand Garlic

katkarapu Finland 1. Shrimp 2. Prawn katnim South Asia Curry leaf

katora The small metal or earthenware bowls in which individual portions of food are served at an Indian meal. The different components of a meal are served separately and not on one plate as in the West. Also called katori

katori South Asia Katora katrinplommen Sweden Prunes

katsuo Japan Skipjack tuna. Usually referred to as bonito, strictly Pacific bonito.

katsuobushi Japan Blocks of boned and dried Pacific bonito (skipjack tuna) flesh used to make bonito flakes

katsuodashi Japan A liquid concentrate of dashi; instant dashi

katsuo-kezuriki Japan A special implement for making Pacific bonito flakes from blocks

kebab

katsura-muki Japan A long very thin sheet of mooli or carrot cut from a cylinder of the vegetable in one continuous motion. The sheet is as wide as the cylinder is long and can be up to 40 cm long. When rolled it is used to make very fine shreds.

katt pie Wales A traditional deep-pan doublecrust mutton pie about 10 cm diameter, made on Templeton fair day, the 12th of November. The filling in the hot water pastry is minced mutton, nowadays generally lamb, layered with equal quantities of currants and brown sugar in that order and baked at 220°C for 20 to 30 minutes. (NOTE: As the letter ‘k’ does not exist in Welsh, the origin of the name is a mystery.)

katushki Russia Fish quenelles made from white fish flesh and softened white bread processed with egg, seasoning and chopped dill, consistency adjusted with flour, formed into balls (2cm diameter), chilled, then poached in fish stock, broth or consommé

Katzenjammer Germany Sliced cold beef and cucumber in mayonnaise

Katzenkopt Netherlands Edam

Katzenminze Germany Catmint

kau fu China A type of half cooked spongy gluten dough added to braised dishes

kaviaarib Finland Caviar

kaviar Denmark, Norway, Sweden Caviar kaviár Hungary Caviar

Kaviar Germany Caviar

kavurma Turkey A dish of boiled, drained and chopped spinach mixed with chopped onions and minced mutton, fried in butter and served with a poached egg on top

käx Sweden Biscuit kayla Plantain

kayu manis Indonesia, Malaysia Cinnamon kaz Turkey Goose

kazunoko no agemono Japan Soft herring roes, blanched in salted water for 2 minutes, dried, coated in batter and deep-fried. The batter is made from flour, salt and warm water rested and, at the last minute, stiffly beaten egg white folded in.

kazy Central Asia A horsemeat sausage from Kyrgyzstan and Kazakhstan

k’dras North Africa A Moroccan chicken tagine cooked with onion, saffron and spices and a large amount of smen

kebab Middle East, South Asia Any cubed or sliced food especially meat and vegetables impaled on a skewer or brochette and cooked under the grill, over a barbecue or in a tandoori oven until lightly charred on the outside. If meat, often tenderized by marinating with an acid-based marinade and